1. Dice the onion, cut the sweet potato into cubes, finely chop the rosemary, and chop up the kale leaves (discard the stems).
2. Preheat a large skillet to medium-high heat with 2 Tbsp of avocado oil. Add the diced onion and sweet potato and sauté for 4 minutes to begin softening. Then add the ground turkey, granulated garlic, salt, ground cardamom, chopped fresh rosemary, and black pepper. Cook until the turkey is no longer pink, breaking it up as it cooks, about 6 minutes or so.
3. Mix in the chopped kale leaves. Pour the wine (or broth) into the pan, deglaze the bottom, and cover the pan with a top. Let it steam for 4-8 minutes until the sweet potato is fork tender.
4. While waiting, dice up the pear.
5. Once the sweet potato is fork tender, remove the top from the pan and remove the pan from the heat. Stir in the diced pear. To serve: Put the mixture into shallow bowls then top with dried cranberries and chopped walnuts.

Modifications and variations:

• Use chicken apple sausage or other sausage in place of the ground turkey.
• Substitute apple instead of pear for a little extra crunch.
• Use butternut squash in place of the sweet potato if desired.
• Use spinach in place of the kale.
• Add other veggies if desired, such as mushrooms, bell pepper, etc.
• Substitute diced chicken in place of the ground turkey – or use ground chicken, beef, venison, bison, etc.