Paprika Turkey Timbale with White Bean Cream and Crispy Kale

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Line a baking sheet with parchment paper.

2. 2

   2. Place the kale on the baking sheet and toss it with 1 tablespoon olive oil, 1 teaspoon lemon juice, a pinch of salt, and some black pepper. Spread it out evenly and bake for 8 to 10 minutes at 220 °C / 425 °F, stirring halfway through, until crisp around the edges. Set aside.

3. 3

   3. In a bowl, mix the ground turkey breast with the chopped onion, 2 chopped garlic cloves, egg white, cottage cheese, 1 teaspoon smoked paprika, cumin, oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix just until combined.

4. 4

   4. Divide the turkey mixture into 4 portions and shape them into thick, tall timbales or large medallions with your hands. Place them on a lightly greased oven-safe tray or dish.

5. 5

   5. Bake the turkey timbales at 220 °C / 425 °F for 16 to 18 minutes, or until fully cooked and firm.

6. 6

   6. While the turkey bakes, make the cream. In a small saucepan, heat the remaining 1 tablespoon olive oil over medium heat. Add the 2 whole garlic cloves and cook for 1 minute without letting them burn.

7. 7

   7. Add the white beans, chicken broth or water, the remaining 1 teaspoon smoked paprika, 1 tablespoon lemon juice, 1/2 teaspoon salt, and some black pepper. Cook for 4 to 5 minutes over medium heat, until everything is hot.

8. 8

   8. Remove the garlic cloves if you want a milder flavor, or leave them in for a deeper taste. Blend the bean mixture until smooth. Stir in the Greek yogurt until incorporated.

9. 9

   9. To serve, spread the white bean cream onto 4 plates, place one turkey timbale on top of each, and finish with the crispy kale on top or on the side.

10. 10

    10. Serve immediately, with extra black pepper if desired.