This is my favorite winter dish at the moment, it’s so cosy and it makes your kitchen smell incredible. I made this almost immediately after my friend found it on Dr. Christians0n’s blog . In fact she said, “Karen, you need to check out this stew I found today. It has sweet potatoes, kale and chicken in. It looks delicious and like something you would make!” She was right! Her timing was perfect too since I had no idea what I was going to make on a Very Cold 37° below wind chill, Sunday afternoon! Problem solved…..Stew!
I just love it. It’s so soothing and comforting after a busy day and everyone I serve it to loves it, especially my husband. He had it for lunch twice this week and we had it again for supper after running class on Wednesday. Perfect combination of healthy carbs from all the veggies and sweet potatoes, great protein form the turkey, and best of all, turmeric is my new favorite anti-inflammatory spice! Plus, soup, (and stew in this case), always tastes better the next day…and the next?. You have heard that before right? My mom has been telling me this for years.
It’s a great dish if you’re looking for something easy to serve lots of people as it’s so simple to make; you just throw everything into a big pan and it cooks itself. You can also make a big pot and then freeze the leftovers to give yourself healthy ready meals to get you through the week! Yes, I”ll be making this one again! Possibly a different way…..
You know what else I love about this recipe. If you want to stick to the original recipe, go ahead, but I swapped out the chicken and used ground turkey, only because it’s what I had on hand. But guess what…. I saw a similar recipe using chickpeas. So if you’re feeling like you want to skip the meat, no prob! Don’t you just love it when you can play with my recipes. Ok, maybe it’s just me, but seriously, just by switching out an ingredient or two, you can have a completely different dish. In fact, if you decide to use chickpeas, why not serve it over rice. YUM! I can’t wait. I’ll let you know how it turns out! Bet you can’t wait either.
Just don’t forget the Kale ok! Greens, rich, leafy greens gives the blood and body energy. Greens are also rich in the mineral magnesium, known to help reduce inflammation. Trust me, we all can use more greens in our diet, not just runners!
So last Sunday I posted a picture of my stew on FB and many of you made such nice comments and I even had requests for the recipe, so THANKS.
Thankfully I remembered to snap a few photos so this post wouldn’t be just a link to Dr. Christianson’s blog?. I hope you have found our conversation worthwhile and you decide to make this stew. With Chicken, turkey or chickpeas. Your choice. That’s why it’s called, Sweet Potato and Kale Stew with…. ? Ha. Clever right? Except not so sure it has very good SEO appeal. Oh well, that ‘s the breaks.
SWEET POTATO AND KALE STEW WITH GROUND TURKEY (adapted from Dr. Christianson)
INGREDIENTS
- 1 large onion, diced
- 1 tbsp olive oil
- 1 package ground turkey (optional-see note below)
- 3 celery stalks, diced
- 3 carrots, diced
- 2 tsp ground cumin
- 1 tbsp smoked paprika
- 1 tbsp ground turmeric (my new favorite spice)
- 2 tsp sea salt
- 1 tsp freshly ground black pepper
- 3 garlic cloves, minced
- 3 cups sweet potatoes, peeled and cut into 1-inch pieces
- 8 cups Bone Broth (or good quality broth)
- 4 cups dinosaur or regular kale, washed, stemmed and torn into pieces
- 1 lemon, juiced
- optional salt and pepper to taste
Directions:
- Cook and stir onion in olive oil in a soup pot over medium-high heat for 5 minutes. Add ground turkey and continue cooking, stirring frequently for another 5 minutes.
- Add celery and carrots; continue stirring and cooking until vegetables have softened slightly, about 3 minutes. Add cumin, smoked paprika, turmeric, kosher salt, ground black pepper and garlic. Cook and stir until garlic is fragrant and slightly soft, 3 more minutes.
- Add sweet potatoes and cook another 5 minutes. Add broth. Bring to a boil, reduce heat to medium-low and cook until sweet potatoes are tender, about 20 minutes. Add kale and cook until vegetables are soft and the kale is wilted and cooked through, about 10 more minutes.
- Stir in lemon juice; adjust salt and ground black pepper to taste. Enjoy!
Note: Can use diced Chicken for Ground Turkey; or soaked, drained and cooked chick peas, (or canned).
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