Sai Oua (Northern Thai Herb-Crumbed Turkey Skillet)

In a preheated small non-stick skillet over medium-high heat, brown the ground turkey until fragrant and just cooked through, breaking it into small crumbles with a wooden spoon.

Add the finely minced broccoli and shredded kale, tossing constantly; the goal is to wilt the greens and soften the broccoli while retaining a vibrant green color, which should take about 3 minutes.

Stir in the cooked white rice, allowing it to heat through and absorb the juices from the turkey.

Season generously with lemongrass zest, a touch of galangal powder, and a squeeze of fresh lime juice to mimic the bright, aromatic profile of Northern Thai Sai Oua.

Remove from heat immediately once the mixture smells deeply herbal and citrusy.

Serve in a small bowl, garnished with a pinch of coarse sea salt.