DO-AHEAD TIP: Marinate turkey for 2 hours (see recipe).
Place turkey in a large zipper-topped plastic bag.
In a large bowl, whisk together next 6 ingredients (maple syrup through chicken broth). Pour half of the sauce over the turkey then seal the bag and turn to coat. Marinate in the refrigerator for at least 2 hours. Cover bowl and refrigerate remaining sauce.
Preheat grill to MEDIUM. Place turkey on the grill and cook for 10 minutes per side or until it reaches an internal temperature of 165 degrees.
Remove turkey from grill; allow it to cool, then slice.
Melt the coconut oil in a large skillet over medium heat. Add kale, collard greens and lemon juice then salt and pepper to taste. Cook and toss for 5 minutes or until greens are slightly tender.
Pour remaining sauce over the turkey and serve greens on the side.
Notes
SERVING SUGGESTION: “Baked” sweet potatoes (no need to heat the oven) – just wash, but do not dry, medium-sized sweet potatoes and place them in a slow cooker. Cover and cook on LOW for 6 to 7 hours or until tender.NUTRITION: 295 Calories; 12g Fat (36.4% calories from fat); 27g Protein; 20g Carbohydrate; 2g Dietary Fiber; 74mg Cholesterol; 138mg Sodium. Exchanges: 0 Grain (Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 1 Other Carbohydrates.