1/4 tsp each sea salt and fresh ground black pepper
1 lb turkey breast scallopine, cut into 6 pieces
Olive oil cooking spray
1/2 red onion, thinly sliced
2 cloves garlic, thinly sliced
2 1/2 cups low-sodium chicken broth
1 1/2 tbsp grainy or Dijon mustard
1 1/2 tsp lemon zest
8 cups sliced kale leaves (in ribbons), tough stems removed
1/3 cup sliced or chopped toasted hazelnuts, optional
In a small bowl, combine flour, dill, sesame seeds, paprika, salt and pepper; sprinkle all over turkey, patting to coat.
Mist a large, heavy skillet with cooking spray and heat on medium. In 2 batches, add turkey and cook, turning once, until lightly golden and just cooked through, 3 to 4 minutes total per batch. Transfer to a plate. Wipe out skillet and mist with cooking spray; return to stove top on medium. Add onion and garlic and saute, stirring frequently, until softened, about 2 minute.
Add broth, Dijon and lemon zest and stir until combined; stir in kale.
Bring to boil on medium-high, then reduce heat to medium-low, cover and simmer until kale is tender and sauce has thickened slightly, 3 to 4 minutes.
Return turkey to skillet in a single layer over top of kale.
Cover and simmer until turkey is heated through, 1 to 2 minutes.
Divide turkey and kale among serving plates and sprinkle with hazelnuts, if desired.
Serving Size: 1 piece of turkey scallopine and 1 1/4 cups kale mixture
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