Kale With Penne

• 1 pound lean ground turkey
• 1 bunch fresh Kale, washed, cut into 1/2? pieces, remove stems
• 1 cup diced red onion
• 1 large carrot, shredded
• 4 Roma tomatoes, diced smallish
• 1 slice thick bacon or a few thin slices pancetta, diced fine
• sea salt and fresh black pepper
• 4 sage leaves, Julienne
• 15 ounces can crushed tomatoes
• 1 pound Penne (gluten-free as an option)
• Pecorino cheese shavings for garnish

1. Brown the turkey with a little salt and pepper over medium heat, just until it's cooked. Remove to a plate for now, you can drain it on paper towels if you like.
2. In a large skillet with a lid, turn the heat to low (to medium-low) to render the bacon. Take the little pieces out as they crisp up. Add the onion, stir it around for a minute or two while you raise the heat to medium then add the carrot, tomatoes, salt and pepper. Cook until the carrot gets a bit floppy, then add the sage, turkey, sauce and a tablespoon of water to the pan. Quickly cover the pan with the kale and the lid. You want to steam the kale for 5 minutes.
3. Once everybody is tender in the sauce, serve it over the cooked pasta, and don't forget some cheese over top for a little salty bite. Substitute pasta for gluten-free pasta or brown rice.

turkey, fresh kale, red onion, carrot, tomatoes, bacon, salt, sage, tomatoes, penne, pecorino cheese shavings

Taken from food52.com/recipes/14228-kale-with-penne (may not work)