Ingredients ·      

   Filling:

·       1 tbsp olive oil ? Tasty tip

·       1 tsp minced garlic (I used minced garlic from a jar, but fresh garlic would be even better)

·       2 tbsps green chile (diced, I used about half of a 4 oz. jar of diced green chiles, recipe called for fresh chiles which would be a bit hotter)

·       1 tsp ground cumin

·       1/4 tsp cayenne pepper

·       11/2 lbs ground turkey

·       1/2 tsp salt

·       1/2 cup sliced green onions (thinly)

·       1 bunch cilantro (finely chopped, about 1 1/4 cups chopped cilantro. I used 1 cup in tacos and 1/4 cup in salsa. Use more or less cilantro to taste.)

·       2 tbsps fresh lime juice

·       2 heads Kale 

·       Salsa:

·       avocado (medium, diced)

·       11/2 cups cherry tomatoes (finely chopped)

·       1/4 cup chopped cilantro (finely)

·       2 tbsps fresh lime juice

·       2 tbsps olive oil (optional)

 

Directions

For the filling:

·       To start: coat to skillet in olive oil over a medium flame. Sautee the garlic and green chiles in the olive oil for about a minute, then adding ground cumin and cayenne pepper. Sautee for about 1 more minute

·       Then add ground turkey and a tiny bit of salt and sautee until the turkey has browned. This could take about 5-6 minutes.

·       Slice green onions into thin sections. Add 1/2 cup to the turkey, and cook for about 3 more minutes.

·       Let the turkey cook and finely chop 1 bunch of cilantro. After the onions become fragrant, turn off the heat under the turkey and onions. Stir in a handful of chopped cilantro and 2 tablespoons of fresh lime juice.

 

For the salsa:

·      Chop fresh avocados and dice cherry tomatoes. Combine in a large mixing   bowl.  Add 2 tablespoons of fresh lime juice and 2 tablespoons of olive oil.

Scoop ½ cup of the turkey taco filling into 1 large kale leaf. (Make sure to wash the kale before this step). Add the avocado/tomato salsa to taste. Enjoy!