Pan-Seared Turkey and Sweet Potato Hash with Wilted Kale and Toasted Almonds

Heat a large heavy-bottomed cast iron skillet over medium-high heat with half the olive oil. Add the ground turkey, breaking it up with a wooden spoon, and sear until deeply browned and slightly crispy at the edges. Remove the turkey from the pan and set aside.

In the same skillet, add the remaining oil and the diced sweet potatoes. Toss to coat and cook undisturbed for 4-5 minutes to develop a golden-brown crust. Stir occasionally, adding a splash of water and covering for 3 minutes to steam the potatoes until tender inside.

Return the turkey to the skillet, folding in the chopped kale. Sauté until the kale is just wilted and bright green, about 2 minutes. Season generously with smoked paprika, salt, and black pepper. Remove from heat and stir in a squeeze of fresh lemon juice to brighten the flavors.

Plate the hash in a wide bowl, scattering the toasted almonds over the top for a necessary crunch. The dish should look vibrant, with the deep orange of the sweet potatoes contrasting against the dark green of the kale and the savory, browned turkey bits.