Ground Turkey Stir-Fry with Kale and Peanuts

This is the kind of dinner I make when the fridge has a half head of kale and a zucchini that is starting to look tired. Ground turkey is a blank canvas, and it takes on the garlic and the sweet-tangy sauce quickly. The trick I've learned is to let the turkey sit in the hot pan for a minute or two before you stir it. You want little brown bits on the bottom of the meat, because that browning is where most of the flavor comes from.

Kale is one of those greens that surprises people. Raw, it is tough and bitter, but a short stretch in a hot pan with a splash of sauce softens it and turns it sweet and silky. Cutting the leaves small helps it wilt evenly, and it wilts fast, so keep an eye on it. Zucchini is similar: it gives up a lot of water, so if your skillet looks soupy, turn the heat up for a moment and let that liquid cook off before the sauce goes in.

Peanuts do more than add crunch here. They bring a little fat and protein to the bowl, which helps the meal feel more filling, and they pair naturally with lime and chili. I use unsalted roasted peanuts so I can control the salt through the coconut aminos. Chop them by hand rather than buying them pre-chopped, since they stay crisper that way and you get some bigger pieces alongside the dust.

Leftovers keep well for about three days in a sealed container. Store the rice separately if you can, because it firms up in the fridge, and add the peanuts only when you reheat so they don't go soft. A splash of water in the pan when you reheat the turkey keeps it from drying out.

If you want a side that goes with the sesame and ginger notes, a bowl of cold cucumber with rice vinegar is a good match. For a bigger spread, the Sweet Spicy Glazed Sesame Peanuts make a nice snack to set out beside the bowls, and a platter of Garlicky Soy Roasted Kale can share the table if you're feeding a crowd.

This is not a complicated recipe, and that is part of its charm. Once you have the sauce mixed and the rice cooking, the whole thing comes together in about twenty minutes of actual stove time. It's a good one to memorize.