Turkey Ground with Kale and Garlic

Michigan cooking is strongest when the pan stays honest and the finish stays clean. This version uses Kale and Garlic and a brown and finish finish so the Turkey Ground stays central instead of getting buried under the rest of the plate.

1 1/2 to 2 pounds Turkey Ground
Kosher salt
Black pepper
Neutral oil or rendered fat
1 to 2 cups Kale
1 to 2 cups Garlic
Optional: 1 small Onions
1 tablespoon butter

Trim and season the Turkey Ground while you prep the Kale and Garlic.
Set up the pan, pot, or oven before you start cooking so the timing stays calm once the protein goes down.
Let the meat brown before the last ingredients go in so the final pan tastes anchored rather than rushed.
Fold in the Kale and Garlic at the right point so they support the cut instead of dissolving into the background.
Rest or hold the protein briefly, then serve while the pan juices or broth still feel connected to the plate.

Keep the seasoning clean and let the cut set the pace. Leftovers keep best when cooled quickly and packed shallow; Michigan meals built around Turkey Ground are usually stronger on day one than after repeated reheats.