Preheat oven to 425°. Line a baking sheet with parchment paper.
In a large bowl, place turkey and pork. Sprinkle ¾ teaspoon of the salt and pepper over top; then add apple and ginger. With lightly oiled hands, mix only until incorporated.
Form mixture into eight patties, about ¾-inch thick, and place on baking sheet. Bake 15–17 minutes, until firm to touch and juices run clear.
Meanwhile, remove stems from kale. Roughly chop into bite-sized pieces. Kale stems can be saved and added to a freezer bag of vegetable scraps, to later be used for vegetable broth.
Melt butter in a large skillet over medium heat. Add kale and remaining ¼ teaspoon salt. Sauté 4 minutes, until leaves are bright green and volume has reduced by about half. Season with lemon juice, adding more to taste.
Serve sausage over a mound of greens.
Serve sausage over a mound of greens.