2 tbsp. olive oil divided
1 lb ground turkey or beef, 93/7
1 ½ cups finely chopped sweet onion
1 cup grated carrots
½ tsp. ginger paste or minced ginger
3 cloves of crushed garlic
¼ cup chicken stock regular sodium
5 cups shredded kale, cut into ¼-inch pieces
2 tbsp. soy sauce Tamari or coconut aminos, gluten-free*
2 teaspoons rice wine vinegar or apple cider vinegar
½ tsp. salt to taste
¼ teaspoon. pepper to your taste
1 tsp. fried sesame oil
Optional roasted sesame
green onions upon request

In a large sauté pan over medium heat, drizzle 1 tablespoon of olive oil and add the ground turkey. Cook for 5-6 minutes or until the turkey is almost fully cooked.
Push the turkey to the edge of the pan and add the onion and the other tablespoon of oil. Saute for 3-4 minutes.
Add the grated carrot, garlic and ginger and sauté for 2 minutes. Mix the vegetables and turkey together.
Pour the chicken stock into the pan and scrape the bottom to grin.
Add cabbage, coconut aminos or soy sauce, vinegar, salt and pepper. Mix well and cover with a lid. Reduce heat to medium-low and cook for 12-15 minutes or until kale is tender to your liking.
Just before serving, add toasted sesame oil and top with green onions and roasted sesame seeds. Serve over regular rice, cauliflower rice, or eat alone in a bowl.