Kale Linguine

1. Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain and set aside.

2. Bring water and stock to a boil in a medium pot over high heat. Add kale; reduce heat to low and let simmer, covered, until kale is tender but not mushy, about 20 minutes. Drain and set aside.

3. Heat a 10-inch cast iron skillet over medium heat. Add oil to coat. Increase heat to medium-high. Add beef and stir quickly to crumble. Add onion and celery; continue to cook and stir until meat is browned, 5 to 7 minutes. Drain and discard grease.

4. Stir diced tomatoes and Italian seasoning into the meat mixture over medium heat until thoroughly warm, about 5 minutes. Add milk, salt, and pepper; stir until blended. Stir in cooked kale. Remove from heat and serve over tossed linguine.

Cook's Notes:

If you want to avoid canned tomatoes, dice 2 to 3 fresh Roma tomatoes (best if par-boiled and skinned, but okay to use them raw) and add to Step 4. Add 1 teaspoon diced pickled jalapeno peppers, if desired.

You can use turkey stock instead of beef, and ground turkey instead of beef, if desired.