1 cup chicken or turkey, ground
2 T coconut oil
1 organic sweet potato, peeled and cubed
1/4 cup sweet onion, minced
1 cup eggplant, cubed
1 red pepper, cubed
1 organic zucchini, peeled and cubed
4 organic lacinto kale leaves, ribs removed and torn into 2-inch pieces
1/4 teaspoon organic garlic powder
1/2 tsp sage
Sea salt & pepper, to taste
Heat a cast iron or stainless skillet over medium heat. Add the ground meat and cook thoroughly.
Meanwhile, heat a second skillet over medium heat with coconut oil.
Add onions, sweet potato and eggplant. Cook 5-7 minutes until vegetables beginning to soften.
Add the zucchini and peppers. Continue cooking, stirring often, until sweet potatoes are fork tender. Finally, fold in the kale and cooked chicken/turkey.
Sprinkle in the garlic powder and sage. Season with sea salt and pepper.
Cook just until the kale has wilted and is a vibrant green. Remove from heat and serve.