Turkey Breast Tenderloins with Kale, Faro and Mushrooms

This dish is a byproduct of desperation. I had purchased some turkey breast tenderloins (impulse) and some kale and mushrooms to do my standard kale soup. Well, I ended up not making the soup and I had to use the turkey breast tenderloins… So, after raiding the fridge for other ingredients, I made this dish. It turned out well. It is pretty tasty (not the tastiest dish ever though… it is after all turkey. Turkey meat is great the first day but, however you slice it, dries after that first day) and it is healthy (kale… so good) and low calorie (290 per serving) and essentially bests, in taste, calorie count and nutrition, any old boring sandwich you can get at lunch.

Turkey Breast Tenderloins with Kale, Faro and Mushrooms


  • 20 oz turkey breast tenderloins, (i used Jennie-O brand), cut into 1.5 inch cubes
  • 1/4 cup dry white wine
  • 1 medium yellow onion, 1/2 inch dice
  • 2 small green bell peppers, 1/2 inch dice
  • 2 cups chicken broth
  • Pepper paste, 1 teaspoon – OPTIONAL
  • Rosemary, few twigs if using fresh, 1 tsp or to taste if using dried
  • Black pepper, to taste
  • Red chili flakes, to taste
  • 1 bunch kale, finely chopped
  • 4 ounces white or brown mushrooms, chopped
  • 1/4 cup faro

Spray a 12-inch skillet or a 5-quart pan and heat on medium high. Brown the turkey slightly. Remove from pan.

Pour the wine in the skillet and add the onions and peppers. Saute stirring occasionally on medium high for about 10 minutes. Cover to retain juices when not stirring.

Add the pepper paste if using. I find that pepper paste adds some substance, spice and rounded-ness to some of my dishes. Break the paste and stir to make sure it colors all ingredients. Saute for another 5 minutes.

Bring the turkey back into the skillet and add the chicken broth. Add the rosemary, black pepper and the red chili flakes and let simmer for 10 minutes.

Add kale and stir to coat. Juices won’t be ample so work to wet the kale. Cover and simmer for another 5 minutes.

Add the mushrooms and the faro (if you’d like you can add more broth and faro to make more of a grain dish out of this… it sounds great because the faro taste comes across even in small quantities… I held back to avoid a carb explosion. In the future, I would put about a cup of faro and more broth, which would bring the calorie count from 290 to about 380 per serving).

Simmer for another 10 minutes. Wait another 10 minutes before serving to let faro fully cook. It should be firm but not hard.

If you can afford the calories, serve it with 1 oz of shredded cheese and several drops of lemon.

Serves 3.

Here is the nutritional information (without the cheese, extra faro or broth that I mention towards the end of the post):

Kale Soup with Chicken Breast (No Oil Version)

I made a variation of my usual Kale Soup with Chicken Sausage and Lentils, without the sausage or the lentils, neither of which is part of my food regimen yet.

Since I love kale so damn much, I tried to recreate the flavors by playing around with ingredients… Turned out pretty awesome. I liked how the veggies were still somewhat firm. I do not like mushy veggies.


  • 1 bunch kale, roughly chopped
  • 2 medium yellow onions, 1/2 inch dice
  • 1 large red bell pepper, 1/2 inch dice
  • 2 chicken breasts, skinless and boneless, cubed
  • 3-4 stalks celery, chopped
  • 2-3 plum tomatoes, chopped
  • 4-5 cloves of garlic, finely chopped
  • 2 twigs of fresh rosemary
  • 4 carrots. chopped
  • 6 cups chicken broth, homemade or low sodium
  • Red chili flakes, to taste
  • Black Pepper to taste

Heat half a cup of broth in a 6-7 qt pan or dutch oven. Add chicken breasts and cook until brown. Set chicken aside. Put another half cup of broth in pan and saute the onions and celery for 5-7 minutes. Stir often to scrape the brown bits remaining in the pan from the chicken.

Add the garlic, carrots and red bell peppers and saute for 5 more minutes. Stir in the remaining broth. Bring to boil and then cover and simmer for 20 minutes.

Add kale and tomatoes to the pan, plus spices to taste (I am really generous with both the flakes and the black pepper). Cover pan, and simmer for 20 minutes.

Makes 6 servings. Here are the nutritional facts:

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