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Active Time:20 minsTotal Time:20 minsServings:4Yield:4 servingsJump to Nutrition Facts
Active Time:20 minsTotal Time:20 minsServings:4Yield:4 servings
Active Time:20 mins
Active Time:
20 mins
Total Time:20 mins
Total Time:
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
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Ingredients
3tablespoonsextra-virgin olive oil, divided
3clovesgarlic, thinly sliced
¼teaspooncrushed red pepper, or to taste
12ounces93%-lean ground turkey
1teaspoonfennel seeds
1teaspoonpaprika
¼teaspoonkosher salt, divided
1tablespoonred-wine vinegar
28-inch whole-grain naan breads (see Tips) or whole-wheat pitas
¾cupmini mozzarella balls, such as mozzarella “pearls” (see Tips)
DirectionsPosition 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 1/8 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 1/8 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.TipsNaan–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.Originally appeared: EatingWell Magazine, March/April 2016
Directions
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 1/8 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 1/8 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.TipsNaan–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.
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 1/8 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 1/8 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.
Tips
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.
Originally appeared: EatingWell Magazine, March/April 2016
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Nutrition Facts(per serving)498Calories28gFat33gCarbs30gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
