Phase 2 | Serves 4 | Prep time: 20 minutes | Total time: 1 hour 30 minutes to overnight

Ingredients

• 1 pound lean ground turkey
• 1 tablespoon paprika
• 1 teaspoon crushed red pepper flakes
• 1 tablespoon chili powder
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon ground cumin
• 1/4 teaspoon oregano
• 1/4 teaspoon ground coriander
• 1/8 teaspoon ground cloves
• 1/4 cup white vinegar
• 2 tablespoons water, divided
• 2 medium yellow onions, chopped
• 6 cloves garlic, minced
• 8 ounces shiitake mushroom caps, sliced
• 8 cups low-sodium chicken broth
• 1 pound kale, thick stems removed, roughly chopped

 Directions

1. Crumble the ground turkey into a medium bowl.
2. Add the next nine ingredients (paprika through cloves) and mix well.
3. Mix in the vinegar and 1 tablespoon of water, cover, and refrigerate for at least 1 hour, up to overnight.
4. Place a large pot over medium heat.
5. Add the remaining 1 tablespoon of water, onions, and garlic. Sauté until the onions begin to soften, about 4 minutes.
6. Turn the heat to medium-high and add the turkey mixture and mushrooms.
7. Cook, stirring often, until the turkey is browned, about 8 minutes.
8. Add the broth and bring to a boil. Add the kale. Reduce the heat to a simmer, cover, and continue to cook until the kale is tender (about 10 minutes), and serve.