The base recipe for this is something I call Meat and Greens. The basics, saute meat, add some onion and garlic (plus other veg as wanted), let simmer, add a little broth, and then smother with chopped greens (spinach,kale, chard, collard greens) until wilted, season and done.
I’ve made this with ground turkey, gourmet chicken sausage, had Mexican, Cajun, Chinese and Korean flavor profiles. It’s a versatile recipe. And boy, do I love some wilted dark leafy greens.
This is the one I make most often. It’s a spicy Asian-ish dish.