1 large leek
1 bunch kale
1 pound ground turkey
1 teaspoon dried Italian seasoning
1 teaspoon ground sage
1 teaspoon plus a pinch of sea salt
1 teaspoon black pepper
3 tablespoons Primal Kitchen Avocado Oil
1 dozen eggs
¼ cup nutritional yeast
Preheat oven to 350ºF.
Trim the dark green part, as well as the root end, off the leek. Peel off the brittle outer layer, if desired. If your leek stalk is very large, you can cut the stalk in half. Slice the leek into ¼-inch pieces.
Fill a large bowl with water (more than halfway up the sides). Drop your sliced leeks into the water, breaking up any pieces that are stuck together. Allow leeks to soak for about 10 minutes in the water.
Remove the leeks from the water, scraping the very top of the surface of the water only (the sand and grit falls from the leeks to the bottom of the bowl, so you don’t want to pick up any of that when you remove the leeks).
Allow the leeks to drain on a clean kitchen towel.
Wash and dry the kale leaves. Cut the stem off of the leaves (or tear the leaves off of the stems). Chop kale into bite-sized pieces.
In another large bowl, add ground turkey. Add Italian seasoning, sage, ½ teaspoon salt, and ½ teaspoon pepper. Mix well.
Heat 2 tablespoons avocado oil in a large skillet over medium-high heat. Add ground turkey, and break up the meat with a wooden spoon. Cook until browned, about 8–10 minutes, stirring frequently.
Remove turkey from the skillet and set aside. Place the same skillet back on medium-high heat.
Heat 1 tablespoon avocado oil in skillet. Add leeks. Cook leeks for 3–4 minutes, stirring frequently. Add ½ teaspoon salt and ½ teaspoon black pepper.
Add kale to the skillet on top of the leeks. Cook kale, stirring occasionally, just until it wilts.
In a separate bowl or liquid glass measuring cup, crack 12 eggs. Add nutritional yeast and a pinch of salt. Whisk eggs until well beaten.
Spray a baking dish with avocado oil. Place all of the cooked ground turkey in the bottom of the dish. Add cooked veggies on top of turkey. Pour the egg mixture on top. Using a wooden spoon, stir the mix gently so it’s even in the dish.
Bake in a 350ºF oven for 45 minutes to 1 hour (cooking time will vary depending on the size of your baking dish, and your oven), or until the eggs are set completely.
Remove the casserole from the oven and allow it to cool for 5 minutes before slicing into 6 portions.
Serve with Primal Kitchen Unsweetened Ketchup (it’s Whole30!) or a Whole30-approved hot sauce, if desired.
Wrap any uneaten portions in parchment paper, and refrigerate or freeze. The casserole should keep wrapped in the refrigerator for 4 days.