A new recipe from Genevieve Ko, published Sunday by The New York Times, puts a pound of frozen kale into a quick turkey chili. The addition is not traditional, the Times says. It describes the result as tasty and very healthful.
The recipe carries a five-star rating, according to the headline on the Times page. The source material available to us is limited to that headline and a one-line summary. It does not list the other ingredients, the cooking time or the serving size, so none of those details are reported here.
What the source does say is narrow but clear. The dish is built around turkey, which makes it lighter than a classic beef chili. It is packed with vegetables, and the frozen kale is the notable one. Using the frozen form, rather than fresh bunches that need washing and stripping, fits the recipe’s billing as a quick one.
The timing suits the season. Late October brings the first real chill to New York evenings, and the stew-and-soup rotation tends to return to home kitchens about now. A recipe that leans on a freezer staple asks little of a weeknight cook.
The Times frames the kale as a departure from convention. Chili has no fixed canon, and cooks have long argued over beans, tomatoes and cuts of meat. The summary does not engage in that argument. It simply concedes the point on tradition and defends the dish on flavor and nutrition.
Full instructions, measurements and any notes from Ko are on the Times website. The paper’s recipe pages are generally available to subscribers. NYC Restaurant Voice has not tested the recipe and offers no assessment of it beyond what the Times has published.
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