In a large skillet, warm the olive or avocado oil and brown turkey, sprinkling it with just a little salt as needed. (About 5 minutes.)
Add the cauliflower rice and the frozen greens. Cover and cook until warm (about 5 minutes).
Stir in the chopped sun dried tomatoes and the pesto and combine well. Adjust seasonings as desired - salt, pepper, red pepper flakes, garlic powder, etc. and serve!
Notes
To Make Paleo Pesto: Basically, blend together 2 oz fresh basil leaves (washed, de-stemmed), ¼ cup of nuts or seeds of choice (I like walnut, almond, hemp, pumpkin), lemon juice to taste, 1-4 cloves of garlic (to taste), salt, pepper, and then a bunch of olive oil. You can use a little water to thin it out since olive oil can be expensive. Easy!