In a large skillet over MEDIUM heat, cook turkey in olive oil. Chop and stir to keep turkey in small pieces until it is browned.
Stir in garlic and onion and cook for 5 minutes.
Add kale, salt, pepper and cumin. Stir and cook for an additional 5 minutes. Serve in low carb tortillas.
Notes
SERVING SUGGESTION: Mexi-cauli-rice (process cauliflower in a blender or food processor until it resembles grains of rice; steam “rice” till tender; drain; add salt, pepper, cumin, green onions and lime juice to taste then fluff with a fork).GLUTEN FREE: Make sure tortillas are gluten-free.NUTRITION: 368 Calories; 19g Fat (45.8% calories from fat); 26g Protein; 24g Carbohydrate; 12g Dietary Fiber; 90mg Cholesterol; 452mg Sodium. Exchanges: 0 Grain (Starch); 2 1/2 Lean Meat; 1 Vegetable; 1 1/2 Fat.