Turkey Sloppy Joes with Kale Chips

I hope you all had a fabulous pre-holiday weekend. My family does most of the celebratory activities tonight and will probably see Les Miserables tomorrow since we already saw the Hobbit over the weekend (woohoo!). But last week I made these sloppy joes using ground turkey for my brother’s birthday (with my early Christmas present – my first All Clad ccopper core pan!).

I have a weakness for anything involving kale chips so I was super excited for the opportunity to cook these. Especially since I knew Kate would enjoy them as well.  It was pretty quick and easy to make but the recipe originally directs you to let the sauce simmer at the end until reduced by half. However I found there wasn’t enough sauce to want to reduce it any at all! In fact I ended up adding a little more ketchup and Worcestershire sauce and just heating it through, so the recipe reflects my changes. Maybe if you don’t drain the tomatoes you would have a juicer sauce that would need reduction? No matter, they still came out great!

Turkey Sloppy Joes

One year ago: German Pancakes

Two years ago: Chocolate Gingerbread Sandwich Cookies

TURKEY SLOPPY JOES WITH KALE CHIPS

Serves 4

Ingredients:

1 bunch kale, tough stems and ribs removed, leaves torn into pieces

2 Tbsp vegetable oil, divided

Salt and pepper

1/2 medium white onion, diced small

1 medium sweet potato, peeled and diced small

2 cloves garlic, minced

1 lb. ground dark-meat turkey

1 can (14.5 oz.) diced tomatoes, drained

1/2 cup ketchup

3 Tbsp Worcestershire sauce

4 large hamburger buns

Directions:

  1. Preheat oven to 350 degrees. Toss kale with 1 tablespoon oil and season with salt and pepper. Rub the leaves with your fingers to evenly coat. Bake on two rimmed baking sheets until crisp, 15 minutes.
  2. Meanwhile, in a large skillet, heat remaining tablespoon oil over medium-high. Add onion and sweet potato and cook until softened, 8 minutes.
  3. Add garlic and cook until fragrant, 30 seconds; season with salt and pepper.
  4. Add turkey and cook, breaking up meat with a wooden spoon, until browned, 6 minutes. Add tomatoes, ketchup, and Worcestershire and cook until heated through. Serve on buns alongside kale chips.

Source: Adapted slightly from Everyday Food, October 2012.

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