Middle Eastern Ground Turkey and Kale Breakfast Skillet with Toasted Almonds

Heat a heavy-bottomed cast iron skillet over medium-high heat. Add half the olive oil and the diced sweet potatoes. Cook, stirring occasionally, until the edges are golden and tender, about 8-10 minutes. Remove and set aside.

In the same skillet, add the remaining oil and the ground turkey. Break it up with a wooden spoon, seasoning with salt, pepper, and a pinch of ground cumin. Cook until deeply browned and fragrant.

Add the chopped kale to the pan. Toss continuously until the leaves have wilted and turned a vibrant deep green. Return the sweet potatoes to the pan and toss to combine, letting the flavors marry for 1 minute.

Remove from heat. Plate the mixture and scatter the slivered almonds over the top for a satisfying crunch.

Drizzle the pomegranate molasses over the entire dish just before serving to add a bright, tart contrast to the savory turkey and earthy kale.