Kale Enterprises Mooresville: A Complete Recipe Guide

Kale Enterprises Mooresville is a beloved local eatery known for its hearty, home-style Southern cooking. This recipe guide brings the essence of their most popular dishes to your kitchen, focusing on their signature kale and smoked turkey dish, a comforting and nutritious meal that’s both simple and satisfying. We’ll walk you through creating this flavorful dish, along with tips and variations to make it your own.

Ingredients

2 tablespoons (30 ml) olive oil
1 large yellow onion, diced (about 1 1/2 cups / 190 g)
4 cloves garlic, minced
1 pound (450 g) smoked turkey wings or drumsticks
8 cups (1.9 L) low-sodium chicken broth
2 pounds (900 g) fresh kale, stems removed and leaves chopped
1 teaspoon (5 ml) apple cider vinegar
1/2 teaspoon (2.5 g) red pepper flakes (optional, for heat)
Salt and freshly ground black pepper, to taste

Instructions

In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat. Add the diced onion and cook until softened and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
Add the smoked turkey wings to the pot and pour in the chicken broth. Bring to a boil, then reduce the heat to low, cover, and let simmer for 45 minutes. This will infuse the broth with smoky flavor and tenderize the meat.
After 45 minutes, remove the turkey pieces from the pot and set them aside on a plate to cool slightly. Add the chopped kale to the pot in batches, stirring until it wilts down. This may take a few minutes; the kale will reduce significantly.
Once all the kale is in the pot, season with apple cider vinegar, red pepper flakes (if using), salt, and pepper. Continue to simmer uncovered for 20-25 minutes, until the kale is tender but still has a slight bite.
While the kale simmers, pick the meat from the turkey wings, discarding the skin and bones. Shred the meat into bite-sized pieces.
Add the shredded turkey meat back to the pot and stir to combine. Cook for another 5 minutes to heat through. Taste and adjust seasoning if needed.
Serve hot, with a splash of hot sauce or extra vinegar if desired.

Tips

Substitution for Smoked Turkey: If you can’t find smoked turkey, use smoked ham hocks or a smoked pork neck bone. The flavor will be richer and more pork-forward. You can also use 1 pound (450 g) of smoked sausage, sliced, but reduce the broth to 6 cups (1.4 L) and adjust cooking time.
Kale Prep: The stems are tough and fibrous, so be sure to remove them before chopping. A quick way to do this is to hold the stem in one hand and strip the leaves off with the other. If you prefer a milder flavor, you can use baby kale, but reduce the cooking time by 10 minutes.
Make it Vegetarian: Omit the smoked turkey and use vegetable broth. Add 1 tablespoon (15 ml) of liquid smoke and 1 teaspoon (5 ml) of smoked paprika to the broth to mimic the smoky depth.
Don’t Overcook: Kale can become mushy if cooked too long. The ideal texture is tender but with a slight chew. Start checking at the 20-minute mark.

Serving Suggestions

This dish is a meal in itself, but it pairs beautifully with classic Southern sides. Serve it over a bed of creamy grits or mashed potatoes to soak up the flavorful broth. Cornbread is a must for dipping, and a side of collard greens or black-eyed peas would round out a traditional spread. For a lighter meal, serve it with a slice of crusty bread and a simple green salad.

Variations

Add Beans: Stir in 1 can (15 oz / 425 g) of drained and rinsed cannellini beans or black-eyed peas during the last 10 minutes of cooking for extra protein and heartiness.
Spicy Kick: Add a diced jalapeño along with the onion, or increase the red pepper flakes to 1 teaspoon (5 g). A dash of your favorite hot sauce at the end also works.
Sweet and Savory: Add 1 tablespoon (15 ml) of honey or brown sugar along with the vinegar to balance the bitterness of the kale with a touch of sweetness.
Different Greens: This recipe works well with a mix of greens like collard greens, mustard greens, or turnip greens. Adjust cooking times as needed—collards take longer, while mustard greens cook faster.

Storage and Reheating

Store any leftovers in an airtight container in the refrigerator for up to 4 days. The flavors will meld and deepen overnight, making it even better the next day. To reheat, place the desired amount in a pot over medium heat, adding a splash of broth or water to loosen it up if needed. Heat until warmed through, about 5-7 minutes. You can also reheat individual portions in the microwave for 2-3 minutes, stirring halfway. This dish also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.

Frequently Asked Questions

Can I use frozen kale instead of fresh? Yes, you can. Use about 16 ounces (450 g) of frozen chopped kale. Add it directly to the pot without thawing, and reduce the cooking time by about 10 minutes since frozen kale is already wilted.

How do I reduce the bitterness of kale? Kale’s bitterness can be tamed by massaging it with a little salt and lemon juice before cooking, but in this recipe, the apple cider vinegar and the smoky turkey both help balance the flavor. Cooking it longer also mellows the bitterness.

Can I make this in a slow cooker? Absolutely. Sauté the onion and garlic first, then add everything except the kale to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add the kale during the last 30 minutes of cooking.

What if I don’t have smoked turkey? You can use a smoked turkey leg or thigh, or substitute with smoked bacon. If using bacon, cook it first, remove most of the fat, and proceed with the recipe. You’ll need less salt since bacon is salty.

Is this dish keto-friendly? Yes, this recipe is naturally low in carbohydrates and high in fiber, making it suitable for a keto diet, provided you use a sugar-free sweetener if you choose the sweet variation.

Can I use the turkey skin? The skin on smoked turkey wings is often tough and chewy. It’s best to remove it before shredding the meat. You can crisp it up in a pan for a garnish, but it’s not essential.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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