1 tablespoon extra-virgin olive oil
2 medium sweet potatoes scrubbed, peeled, and cut into 1/2-inch dice
3/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 large bunch kale stemmed and roughly chopped (about 8 cups)
1 tablespoon minced garlic
3 cups diced cooked turkey
1 1/2 tablespoons balsamic vinegar
1 tablespoon each of chopped fresh sage, thyme, and rosemary
1/4 cup dried cranberriesor fresh pomegranate seeds
4 ounces goat cheese
Heat the olive oil in a very large, very deep skillet or Dutch oven over medium high. Add the sweet potatoes, salt, and pepper and cook, stirring often, until beginning to soften and turn golden, about 3 to 4 minutes.
Stir in the kale a few handfuls at a time, until it is all wilted and fits in the skillet (this may take a few minutes). Let cook, stirring very frequently, until the kale is tender, about 6 additional minutes. Stir in the garlic and cook 1 additional minute.
Stir in the turkey. Next, stir in the balsamic vinegar, sage, thyme, and cranberries. Crumble half of the goat cheese over the top, then stir so that it melts and becomes creamy. Sprinkle the remaining goat cheese over the top, then serve hot by itself or over any kind of rice.
Adapted from wellplated.com