Fustini's Oils and Vinegars
Kale and Turkey Rice Bowl

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Kale and Turkey Rice Bowl


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Kale and Turkey Rice Bowl



  • 1 bunch cilantro, reserve 3 tablespoons for garnish
  • 1 jalapeno pepper, halved, seeds removed
  • 3 tablespoons sliced almonds
  • 1/4 cup Fustini's Jalapeno Lime balsamic
  • 1/4 cup water
  • salt
  • 1 tablespoon Fustini's Persian Lime olive oil
  • 1 pound ground turkey
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1/2 pound red-skinned potatoes, cut into 1/2" pieces
  • 3-4 large stalks of fresh kale, stem removed, roughly chopped
  • 2 1/2 cups cooked white rice


For more heat, substitute Spicy Korean balsamic. Adapted from The Food Network


Step 1. 

In a blender, puree all but 3 tablespoons of cilantr0, jalapeno, almonds, balsamic, water, and salt until smooth.  Heat oil in a large skillet over medium-high.  Add ground turkey and salt to taste.  Cook, stirring and breaking up the meat with a wooden spoon until browned, about 4 minutes.  Add the onion, garlic, and cumin and cook, stirring occasionally until softened.  Stir in 1/2 cup water and cilantro mixture, the potatoes, and kale.  Cover and bring to a boil.  then uncover and reduce the heat to medium. Simmer, stirring occasionally, until potatoes are tender, about 15 minutes.  Season with salt to taste and serve over rice.  Garnish with reserved cilantro

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