Breakfast · Lebanese · 10 min
Kishk Porridge with Toasted Almonds and Kale
- Calories
- 457
- Protein
- 33g
- Carbs
- 47g
- Fat
- 16g
Ingredients
- 50.7 g kishk powder
- 116.7 g ground turkey
- 33.6 g kale
- 169.5 g yellow onion
- 3.1 g extra virgin olive oil
- 250 ml water
- 0.25 tsp salt
- 1.3 g slivered almonds
Method
- 011. In a small saucepan, heat 2 g of extra virgin olive oil over medium heat. Add the finely diced onion and sauté for 5-6 minutes until translucent and lightly golden.
- 022. Add ground turkey to the pot, breaking it up with a spoon. Cook for 5-6 minutes until fully cooked through, browned, and reaching an internal temperature of 165°F (74°C).
- 033. In a small bowl, whisk the kishk powder into 250 ml of water until smooth. Pour into the pot with turkey and onions.
- 044. Bring to a gentle simmer, stirring constantly, for about 5 minutes until the porridge thickens to a creamy consistency. Season with salt to taste.
- 055. Fold in the finely chopped kale and simmer for 2 minutes until wilted and bright green.
- 066. In a dry skillet over medium heat, toast slivered almonds for 2-3 minutes until golden brown and fragrant.
- 077. Pour porridge into a warm serving bowl, top with toasted almonds, and drizzle with the remaining extra virgin olive oil.
Cook it with the whole plan around it
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