Turkey and Kale Ragu – The Washington Publish

When this recipe features suggestions for pasta shapes, any form with ridges or holes that get sauce will do the job great (and if these ridges or holes can grab little chunks of meat, even greater). When cooking the turkey, be careful not to prepare dinner it also prolonged you will want the meat’s rendered extra fat to prepare dinner the kale (if you do come about to overcook the turkey, just include a very little added oil). You may be tempted to time the kale, but preserve in intellect the meat and the sauce now have a good deal of salt.

Energetic time: 15 mins Total time: 25 minutes

Storage Notes: Leftover ragu can be refrigerated for up to 3 times gently reheat in excess of lower heat.


4 – 6

Examined sizing: 4-6 servings

  • 1 teaspoon kosher salt, additionally much more for the pasta drinking water

  • 3 tablespoons more-virgin olive oil, divided

  • 1/8 teaspoon crushed purple pepper flakes

  • 1 pound ground turkey (94 percent lean)

  • 3/4 teaspoon fennel seeds

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon sweet paprika

  • 1/4 teaspoon nutmeg

  • 4 ounces curly kale, stemmed and torn into pieces

  • 1 (32-ounce) jar marinara sauce, this kind of as Rao’s

  • 1 pound pasta, these as campanelle, casarecce or fusilli

  • Grated Parmigiano-Reggiano, for serving (optional)


Provide a significant pot of salted drinking water to a boil for the pasta.

When the pasta drinking water is coming to a boil, in a massive saucepan in excess of medium-higher warmth, include 2 tablespoons of the oil and the pepper flakes and heat until the flakes commence to sizzle, 1 to 2 minutes. Incorporate the ground turkey, salt, fennel seeds, garlic powder, paprika and nutmeg, and raise the heat to high. Prepare dinner, stirring the meat and spices together with a wood spoon to crack it up into small pieces, until finally the meat is just starting off to brown, 5 to 7 minutes.

Reduce the heat under the saucepan to medium and increase the kale alongside with the remaining oil. Stir to merge the kale with the turkey and prepare dinner till the kale is darkish inexperienced and tender but not completely wilted, about 3 minutes.

Lessen the warmth to very low and insert the marinara. Convey the sauce to a simmer and cook dinner right up until the flavors meld, about 15 minutes.

Though the sauce is simmering, increase the pasta to the boiling pasta h2o and cook in accordance to the bundle instructions, or right until al dente. Reserve 1/2 cup of the pasta water, then drain.

Insert the pasta and the reserved pasta drinking water to the saucepan and boost the warmth to medium, stirring until just merged, about 30 seconds.

Divide amid shallow bowls, top with grated Parmigiano-Reggiano, if applying, and provide.

Recipe Resource

From podcast host and producer Rob Petrone.

Tested by Alexis Sargent and Jim Webster.

Electronic mail inquiries to the Meals Area.

Email issues to the Foods Part at food [email protected].

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