1. Roast garlic in double-wrapped aluminum foil with olive oil and seasoned liberally with salt and pepper in toaster oven 375 30 minutes.

2. Finely chop onion and kale.

3. Brown turkey on medium heat (5), seasoning heavily with season all, oregano tomato spice mix, and crushed red pepper.

4. Add onions and oil (enough to prevent burning) when turkey is just barely gray. Cook 8-10 minutes.

5. Add kale, more oil and tomato oregano mix (~1 tbsp). Turn heat down to 4 and cook another 8 minutes, stirring frequently. Kale should darken and crisp up.

6. Turn heat off meat mixture and remove roasted garlic.

7. Drain beans and tomatoes. Add to pot with roasted garlic and one box chicken broth.

8. Add more tomato oregano mix and bay leaves.

9. Add browned meat and kale mixture.

10. Add second box of chicken broth until pot is full.

11. Heat to a boil, reduce to a simmer, and cook 30 minutes, stirring regularly

12. Add tsp cumin and tsp paprika and cook additional 15-20 minutes.

13. Serve with parsley.