Ingredients

• 3 tablespoons extra-virgin olive oil, divided
• 2 tablespoons minced garlic
• ¼ teaspoon crushed red pepper, or to taste
• 16 ounces 93%-lean ground turkey
• ½ teaspoon fennel seeds (optional)
• ¼ teaspoon Italian seasoning
• ½ teaspoon paprika
• ¼ teaspoon kosher salt, divided
• 6 cups lightly packed pre-chopped kale or baby kale
• 1 tablespoon red-wine vinegar
• 3 8-inch naan breads (whole grain would be the healthiest choice)
• 1 ½ cup mozzarella cheese (I used fresh)

Directions:

• Position rack in upper third of oven; preheat broiler to high.
• Heat 2 tablespoons oil, garlic and crushed red pepper in a large nonstick skillet over medium-high heat. As soon as the garlic starts to sizzle, add turkey, spices and 1/8 teaspoon salt. Cook, breaking up the turkey with a wooden spoon, until it is almost cooked, 2 to 3 minutes.
• Add kale, vinegar and the remaining 1/8 teaspoon salt; cook, stirring, until the kale is wilted and the turkey is no longer pink, 2 to 3 minutes more. Remove from heat.
• Place naan a large baking sheet and brush with the remaining 1 tablespoon oil. Top with equal portions of the turkey mixture and mozzarella.
• Broil until the cheese is melted and the edges are starting to brown, 2 to 4 minutes. Cut in half.

Makes 3 Flatbreads - Serving Size ½ Flatbread

Nutrition Information: Calories: 358, Protein: 28.5g, Carbohydrates 26.2g, Fat: 15.3g, Saturated fat: 6.2g, Sodium: 575mg

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