Instructions: In a 12-inch nonstick frying pan, combine turkey, garlic, onion, chili powder, and cumin. Cook over medium-high heat, stirring often, until meat is lightly browned, 7 to 8 minutes.

While meat browns, chop kale and chipotles. When meat is ready, add kale, chipotles, and tomato sauce to pan and stir. Cover tightly and simmer, stirring occasionally, until kale is wilted, about 10 minutes.

Transfer mixture to a serving bowl; spoon into tortillas to eat.

This recipe yields 4 servings.

Comments: Amy Michaels of Seattle developed this recipe to use canned chipotle chilies she had bought during a family visit to Santa Fe. Although Michaelss husband loves traditional tacos, the nutrition-conscious couple particularly enjoy this version, which uses fresh kale from their garden in addition to ground turkey flavored with garlic, chili powder, cumin, and tomato. Michaels serves the tacos with a chopped cabbage salad and black beans.

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