• 13.25-ounces whole wheat linguine
• 16 ounces Nature’s Greens Kale
• 1 cup water
• 14.5-ounces low sodium chicken broth
• 2 tablespoons olive oil
• 1 pound lean ground beef
• 1 pound lean ground turkey
• 10-ounces Versatile Veggies Diced Celery and Onion
• 2 tablespoons Italian seasoning
• 14.5-ounces tomatoes, diced
• 1/2 cup evaporated milk
• 1/4 teaspoon pepper
• 1/2 teaspoon salt 

Cook linguine according to package directions. Pour water and low sodium chicken broth into a medium-size pot and bring to a boil; spoon kale into boiling water mixture and cook for 20 minutes. Remove kale from heat and drain well. Set aside. In a large skillet over medium-high, heat the olive oil. Add ground beef, ground turkey, and chopped celery/onion mixture, stirring to crumble. Cook for 5-8 minutes. Drain well and add Italian seasoning. Cook for an additional 5 minutes until meat is browned. Stir in tomatoes. Cook uncovered over medium for 3 minutes. Stir in milk, salt and pepper. Cook for an additional 2 minutes. Stir in drained, cooked kale. Sauce can be served over linguine or tossed with linguine.