Nutrition per serving may change if servings are adjusted.
3 tablespoons extra-virgin olive oil, divided
3 cloves garlic, thinly sliced
¼ teaspoon crushed red pepper, or to taste
12 ounces 93%-lean ground turkey
1 teaspoon fennel seeds
1 teaspoon paprika
¼ teaspoon kosher salt, divided
8 cups lightly packed prechopped kale or baby kale
1 tablespoon red-wine vinegar
2 8-inch whole-grain naan breads (see Tips) or whole-wheat pitas
¾ cup mini mozzarella balls, such as mozzarella “pearls” (see Tips)
Position rack in upper third of oven; preheat broiler to high.
Heat 2 tablespoons oil, garlic and crushed red pepper in a large nonstick skillet over medium-high heat. As soon as the garlic starts to sizzle, add turkey, fennel seeds, paprika and ⅛ teaspoon salt. Cook, breaking up the turkey with a wooden spoon, until it is almost cooked, 2 to 3 minutes. Add kale, vinegar and the remaining ⅛ teaspoon salt; cook, stirring, until the kale is wilted and the turkey is no longer pink, 2 to 3 minutes more. Remove from heat.
Place naan (or pitas) on a large baking sheet and brush with the remaining 1 tablespoon oil. Top with equal portions of the turkey mixture and mozzarella.
Broil until the cheese is melted and the edges are starting to brown, 2 to 4 minutes. Cut in half.
Naan—Indian flatbread—makes a nice pizza crust when you're in a hurry. It's lower in sodium than our other favorite pizza-dough substitute, whole-wheat pita. Look for it in your supermarket bakery or deli.
Sometimes labeled “pearls” or bocconcini, mini fresh mozzarella balls are perfect for plopping on a pizza whole. If you can't find them, thinly slice regular fresh mozzarella.
Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.
498 calories;28 g fat(8 g sat); 6 g fiber; 33 g carbohydrates; 30 g protein; 54 mcg folate; 86 mg cholesterol; 4 g sugars; 2 g added sugars; 3,726 IU vitamin A; 39 mg vitamin C; 339 mg calcium; 4 mg iron; 718 mg sodium; 396 mg potassium
Vitamin A (75% daily value), Vitamin C (65% dv), Calcium (34% dv), Iron (22% dv)
I used a slice of sourdough bread (who has naan if you don't eat it regularly?) and it was very good, if not a bit dry. Next time Ill try it with a garlic aoli - should be perfect. Love the do-it-yourself turkey sausage!
May 08, 2016
By: EatingWell User
Versatile enough to make for every meal
I adapt this many ways. I use the turkey mix in eggs for added protein w/eggs.In a lettuce wrap for lunch. OR as original recipe for very filling,flavorful meal.
Pros: SImple,limited number of ingredients