Turkey Sausage & Kale Taco

Name: Turkey Sausage & Kale Taco
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 8 Whole wheat tortilla; 1 lb Ground turkey sausage; 1 cup Chopped lacinato kale; 4 Egg whites; 1.5 cups Feta cheese

Lean turkey sausage, wilted kale, feta, and soft-scrambled eggs.

Developed and tested by The Neon Griddle test kitchenPublished August 1, 2026Last reviewed August 10, 2026Corrections

Prep: 10m
Cook: 15m
Serves: 4
Level: Easy

Ingredients

4servings

Whole wheat tortilla8
Ground turkey sausage1 lb
Chopped lacinato kale1 cup
Egg whites4
Feta cheese1 ½ cups

Instructions

1
Brown the sausage
Brown the lean turkey sausage in a non-stick skillet.
2
Slice & serve
Add the chopped kale and a splash of water, covering briefly to steam and break down the tough cellulose structure.
3
Soft-scramble
Scramble the egg whites directly into the pan.
4
Serve & finish
Serve in a whole wheat tortilla, sprinkled with briny feta cheese to compensate for the low fat content.

Cook it safe

165°F / 74°C — All poultry, including ground chicken and turkey.

This recipe serves egg that is not fully cooked. Use pasteurized eggs if serving anyone pregnant, very young, over 65, or immunocompromised.
Refrigerate leftovers within 2 hours of cooking — within 1 hour if the room is above 90°F / 32°C.
Reheat leftovers to 165°F / 74°C before serving.
Use a calibrated instant-read thermometer rather than color or cooking time to judge doneness.

Temperatures follow the USDA Food Safety and Inspection Service safe minimum internal temperature chart.

Nutrition

Per serving · estimated

Calories: 552
Fat: 29g
Carbs: 32g
Protein: 40g

Nutrition is estimated from the listed ingredients using standard reference values (USDA FoodData Central). 5 of 5 matched ingredients use verified FoodData Central entries (dictionary snapshot 2026-09-11). Brand, portion, and preparation differences can change the result. Frying fat is counted at the share typically absorbed, and brines drained before cooking are excluded. These figures are an estimate for general interest, not medical or dietary advice.

Equipment

Cast iron skillet

Cast iron stores enough heat to keep searing when cold food hits it, which is what produces the crust.

Also useful here

Instant-read meat thermometer — This recipe has a target internal temperature, and color is not a reliable way to read it.

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