That was the easiest way I found to get a pleasant light garlic flavor without having small pieces of garlic, although you don’t have to use garlic infused olive oil. Simply use minced garlic cloves that are regular and throw garlic oil in with all the kale if you don’t have it. Another option: gently heat the oil, add some flavor to be imparted by the whole smashed garlic cloves entire and saute for a couple of minutes, then remove the cloves before adding the kale.
- Sauce: In a large pot over medium high heat, add the sun dried tomatoes and a few tablespoons of the oil. Add the onion, garlic, and sage with the sun dried tomatoes and saute until soft and fragrant. Add the pumpkin puree, tomato puree, chicken broth, basil, and cinnamon. Simmer for 15 minutes or so, adding more water or broth as needed to keep the sauce from getting too thick. Puree in a blender or with an immersion blender directly in the pot until mostly smooth. Stir in cream and season to taste with salt, pepper, and red pepper flakes for heat.
- Pasta: Boil the pasta according to package directions. While the pasta is boiling, brown the turkey in a large skillet with the onion, chili powder, and garlic powder. Add a few tablespoons of water if necessary to keep everything moist.
- Kale: Heat the olive oil over medium heat. Add the kale and saute until wilted.
- Toss the turkey, sauce, and pasta together. Serve with the kale. Top everything with the cheese.
Adapted from PinchofYum