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Turkish leek and kale in a soy sauce-based on an Asian sauce make a very delicious combination.  It is lovely with warm millet or rice. It makes 3-4 servings.


1 lb turkey, thinly sliced.
2 TBS soy sauce.
1 TBS molasses.
1 TBS apple cider vinegar.
1 TBS brown sugar.
2 TBS olive oil.
1/2 tsp chili powder.
1/4 tsp black pepper.
3 cloves garlic, crushed.
1 TBS grated ginger.
2 cups chopped leeks.
5 large flat kale leaves, thinly sliced.
1 tsp corn starch.
2 TBS water.
Some flax seeds for garnish.


Marinate turkey with all the marinade ingredients for at least 2 hours.
Cook the turkey on medium-high heat.
When the turkey is mostly cooked add leeks and kale leaves.
Once the veggies are mostly cooked add corn starch and water mixture then stir well until liquid is thickened.
Serve with sprinkles of flax seeds.

Free from: dairy, eggs, peanuts, tree nuts, gluten, fish, shellfish.

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