Sweet potato, ground turkey and kale, lifted with green-onion tops.

• Sweet potato — 2¼ oz (small dice)
• Ground turkey — 3½ oz
• Kale — 1 cup, chopped
• Green-onion tops — 2 Tbsp
• Garlic-infused olive oil — 1 Tbsp
• Parsley & thyme
• Sea salt & pepper

1. Cook the sweet potato in the oil over medium 6–7 minutes until tender.
2. Push aside; brown the turkey 4–5 minutes.
3. Add the kale and green-onion tops until wilted; season.

Crisp the sweet potato BEFORE pushing it aside for the meat — the sugars caramelize in the dry pan and become the dish's depth. Adding the turkey too early leaves the potato pale and stewy.

Per serving · estimated from USDA FoodData Central. Not medical advice — keep your nutritionist in the loop.

Skillet hash: crisp the starch, brown the meat, wilt the greens.

Gram weights are listed for each ingredient; calories are approximate estimates per serving. Ingredient amounts make the stated number of servings; leftovers are built into the week.