• 1 medium yellow onion, minced
• 1 cup low sodium vegetable broth, divided  
• 1 tablespoon minced garlic
• 1 medium red bell pepper, minced
• 1/2 bag Nature's Greens® Turnip Greens 
• 1/2 cup almond butter
• 1 tablespoon fresh grated ginger
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon crushed red pepper
• 1 pound extra lean ground turkey, browned
• 2 large baked yams

In a medium pan over low heat, sauté onions in half of broth until translucent, about three to four minutes. Add remaining broth, garlic, bell pepper and greens and sauté five more minutes. Add ginger, turmeric, and crushed red pepper and stir into mixture thoroughly. Add almond butter, and stir until sauce is uniform. Add turkey to heat through. Serve over baked yams, sliced lengthwise.  

Recipe courtesy of New York Times best-selling author and registered dietitian, Cynthia Sass.