Grilled Turkey with Kale

Instructions

1. 1

   Pat turkey breast cutlets dry with paper towels and season both sides generously with sea salt, black pepper, and fresh thyme leaves. Allow to sit at room temperature for 10 minutes.

   Tip: Dry meat grills more evenly and develops better color.

2. 2

   Preheat a grill or grill pan to medium-high heat (about 400°F). Lightly brush the grates with oil to prevent sticking.

3. 3

   Place turkey cutlets on the hot grill and cook for 6-7 minutes per side until the internal temperature reaches 165°F and grill marks appear. Transfer to a plate and let rest for 5 minutes.

   Tip: Don't move the turkey too frequently; let it develop a golden crust.

4. 4

   While turkey rests, heat 3 tablespoons of olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.

5. 5

   Add chopped kale to the skillet, stirring constantly for 4-5 minutes until the leaves are wilted and tender with crispy edges.

   Tip: Work in batches if needed; kale reduces significantly as it cooks.

6. 6

   Pour lemon juice and balsamic vinegar over the kale, then drizzle with honey and sprinkle with red pepper flakes. Toss well to combine and cook for another minute.

7. 7

   Taste and adjust seasoning if needed. Divide grilled turkey and kale among serving plates.

   Tip: Drizzle any pan juices from the kale over the turkey for extra flavor.

8. 8

   Serve immediately while the turkey is warm and the kale is still slightly crispy.