YOUR SOLIN GENERATED RECIPE
Crispy Sage Sausage and Peppers Skillet
Sautéed lean ground turkey and vibrant bell peppers sizzle in a skillet with aromatic fresh sage leaves that become delightfully crispy and fragrant.
INGREDIENTS
6 oz ground turkey
0.25 tbsp olive oil
1 cup bell peppers
0.5 cup yellow onion
10 whole fresh sage leaves
2 cloves garlic
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp red pepper flakes
1 cup baby kale
PREPARATION
Heat olive oil in a large cast-iron skillet over medium-high heat until shimmering.
Add the whole sage leaves to the hot oil and fry for 30 to 60 seconds until they turn dark green and crisp; remove with a slotted spoon and set aside on a paper towel.
In the same skillet, add the ground turkey, breaking it up with a wooden spoon as it browns.
Toss in the sliced bell peppers and diced onions, sautéing for 5 to 7 minutes until the vegetables are tender-crisp and the turkey is fully cooked.
Stir in the minced garlic, sea salt, black pepper, and red pepper flakes, cooking for another minute until the garlic is fragrant.
Fold in the chopped baby kale and cook for 1 to 2 minutes just until wilted.
Serve immediately in a bowl, topped with the reserved crispy sage leaves for a crunchy finish.