1. Spray a nonstick skillet with olive oil cooking spray. Heat pan over medium heat. Add onion and cook 3 to 5 minutes until translucent, stirring occasionally. Add lamb and beef or turkey and reduce heat to medium low. Continue cooking and stirring occasionally until meat is cooked through, about 7 minutes.

2. Meanwhile, in a second nonstick skillet, heat oil over medium heat and add garlic. Saute for 30 seconds, then add mushrooms and 1?4 cup of the broth. Continue to saute, turning mushrooms after about 5 minutes, then cook for 2 more minutes. Add kale and cook, stirring occasionally until kale is wilted, about 2 minutes. Addpeas and carrots. Cook until thawed and liquid has evaporated.

3. Lower heat slightly and stir in flour. Continue to stir until all ingredients are well coated and flour has "toasted" in pan, about 3 minutes.

4. Add remaining 11?2 cups broth, stirring constantly until broth has thickened and is bubbly. Stir in salt and pepper. Reduce heat to low and stir occasionally to prevent ingredients from scorching.

5. In a large microwave-proof bowl, cook escarole with water on high, covered, for 3 minutes. Drain cooking water into a small bowl and reserve. Add mashed potatoes and puree with an immersion blender or in a food processor until greens are well distributed. If potatoes seem very thick, add 1 Tbsp. or more of the reserved cooking water to thin them slightly, as needed. Cover bowl and microwave for 3 minutes on high. Stir to distribute heat.

6. While potatoes are heating, pour off all the fat from the cooked meat. Stir into mushroom-kale mixture and mix well. Divide among 4 bowls. Top each bowl with a quarter of the mashed potatoes and serve immediately, garnishing with parsley if desired.

Source: Hannaford fresh Magazine, March - April 2011