Iron-Rich Turkey and Kale Skillet

Heat the olive oil in a large skillet over medium heat. Add the chopped yellow onion and cook for 4 to 5 minutes until soft and translucent.

Add the minced garlic, ground cumin, and smoked paprika to the skillet. Cook for about 1 minute, stirring constantly until fragrant.

Add the ground turkey to the skillet, breaking it up with a wooden spoon. Cook thoroughly for 6 to 8 minutes, ensuring no pink remains and the meat is fully cooked through.

Stir in the salt, black pepper, and chopped kale. Pour in the low-sodium chicken broth to help tenderize the greens.

Cover the skillet with a lid and let simmer for 3 to 4 minutes, allowing the kale to wilt completely and absorb the flavors.

Remove the lid, stir in the fresh lemon juice, and cook for an additional 1 minute until any excess liquid evaporates. Serve warm.