A olive-oil rich take on Turkey Galette, built on garlic and chilli and finished the way we like it. Ready in about 35 min and easily enough for 4 people.
Free to cook
Prep everything first: chop the aromatics, measure the garlic and chilli elements, and pat the turkey dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the turkey. Roast in the hot oven, turning halfway, until golden at the edges and tender.
Stir in the capers and the rest of the garlic and chilli flavours, letting them cook out for a minute until fragrant.
Add the kale along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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