TUSCAN FUSILLI WITH GROUND TURKEY, LENTILS AND KALE

TUSCAN FUSILLI WITH GROUND TURKEY, LENTILS AND KALE image

Yield 6 people

Number Of Ingredients 11

Ingredients

1/2 cup red or green lentils, rinsed
2 cups water
1 tsp salt, divided
3 tbsp olive oil, divided
2 large onions, chopped
3 garlic cloves, thinly sliced
2 tbsp chopped fresh rosemary
4 cups chopped kale
3 cups dried fusilli pasta
20 oz ground turkey or chicken
1/2 tsp ground nutmeg

Steps:

1. Combine lentils and water in a saucepan. Bring to a boil over medium-high heat. Reduce heat and simmer gently for 20-25 mintes or until tender, but not mushy. Remove from heat, season with 1/2 tsp salt and set aside. 2. Meanwhile, heat 2 tbsp olive oil in a large heavy skillet or saucepan over medium-high heat. Add onions and cook, stirring constantly, for 1 minute. Reduce heat to low. Cover and cook stirring occasionally, for 15 or 20 minutes, or until onions are soft and moist. Uncover and increase heat to medium. Stir in remaining salt, garlic and rosemary. Cook, stirring frequently, for 5 - 7 minutes or until golden brown. 3. Meanwhile, bring a large pot of salted water to a boil over high heat. Add kale and bring back to a boil. Boil gently for 5 minutes or until tender, but not soft and mushy. Using a slotted spoon or tongs, remove kale to a collander. Rinse with cold water to stop the cooking and drain well. Cover the pot of water to keep it boiling. 4. Add pasta to water and boil, stirring once, for about 7 minutes. Reserve 1 cup pasta cooking water and then drain the pasta. Rinse pasta with cool water and drain well. 5. While pasta is cooking, heat remaining olive oil in a skillet over medium-high heat. Add ground turkey and reduce heat to medium. Cook, stirring constantly and breaking up any clumps, for 5-8 minutes or until meat is browned with no pink inside. Stir in nutmeg and set aside. 6. Add lentils and their cooking liquid to the onions in the skillet. Using kitchen scissors, cut boiled kale into smaller pieces as you add it to the skillet. Add cooked pasta and enough reserved cooking water to keep pasta and vegetables moist. Increase heat to high. Cook, stirring constantly, until pasta is mixed in and heated through. 7. Using a slotted spoon to allow meat to drain, transfer the meat to pasta and vegetables.