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.