4 tablespoons vegetable oil, divided
1 tablespoon preminced, oil-packed garlic
1 bag (1 pound) kale leaves
1 pound turkey breast tenderloin, cut into walnut-size chunks
1/4 cup jarred Chinese black-bean sauce with garlic
1/4 cup water

In a large skillet or wok, heat 2 tablespoons of the oil and the garlic over medium-high heat until sizzling. Add the kale. Stir to coat with the oil. Cover and cook, stirring occasionally, for 2 minutes, or until wilted. Remove to a plate and set aside.

Heat the remaining 2 tablespoons of oil in the skillet or wok set over medium-high heat. Add the turkey. Cook, stirring frequently, for 4 minutes, or until the turkey is browned. Return the reserved kale to the pan. Add the black-bean sauce and the water. Stir to coat the turkey and kale with sauce. Simmer over medium-low for 3 minutes, or until the turkey juices run clear. Makes 4–6 servings.