Adobo-Style Braised Turkey Breast with Sautéed Tuscan Kale and Steamed Cauliflower

Slice the turkey breast into thin strips. In a small bowl, marinate the turkey with a splash of vinegar and cracked pepper.

Heat half the coconut oil in a heavy skillet over medium-high heat. Add the turkey and sear until lightly golden on all sides, about 3 minutes.

Lower the heat and add the watermelon liquid (reduced by half) to the pan, letting it braise the turkey until tender and the liquid becomes a glossy, sticky glaze. Remove turkey from pan.

Add remaining coconut oil to the same skillet. Sauté the red onion until translucent, then add the chopped Tuscan kale, tossing until wilted and vibrant green.

Steam the cauliflower florets until tender-crisp.

To plate, arrange the braised turkey atop the bed of garlicky sautéed kale with steamed cauliflower on the side. Drizzle any remaining glaze from the pan over the meat and serve warm.