Low-Calorie Turkey and Kale Skillet

Heat the extra virgin olive oil in a large non-stick skillet over medium-high heat.

Add the diced yellow onion to the skillet and sauté for 3-4 minutes until translucent and slightly softened.

Stir in the minced garlic, ground cumin, and smoked paprika, cooking for about 30 seconds until fragrant.

Add the extra lean ground turkey to the skillet, breaking it apart with a wooden spoon. Cook for 5-6 minutes until fully browned.

Add the chopped lacinato kale and pour in the low sodium chicken broth. Stir well to combine.

Cover the skillet with a lid and let it simmer for 3-4 minutes, allowing the kale to wilt and tenderize.

Remove the lid, season with salt and black pepper, and stir in the fresh lemon juice.

Cook for an additional 1-2 minutes until any excess liquid has evaporated. Serve warm.