1. Prep ingredients
Bring a medium pot of salted water to a boil. Trim scallions, then thinly slice. Finely chop 1 tablespoon garlic. Remove the kale leaves from stems; discard stems and coarsely chop leaves.
2. Brown turkey
Heat 2 tablespoons oil in a medium skillet over medium-high. Add turkey and a pinch each of salt and pepper; use a spoon to break meat up into large pieces. Cook, without stirring, until turkey is well browned on one side, 3–5 minutes.
3. Start ragu
To skillet with browned turkey, add scallions, garlic, gochujang, and ¼ cup tomato paste. Cook, stirring, until scallions are softened and garlic is fragrant, about 2 minutes.
4. Finish ragu
To skillet with turkey and aromatics, stir in all of the tamari, 1½ cups water, and 1 tablespoon sugar. Bring to a simmer, then reduce heat to medium-low. Add chopped kale and cook, stirring often, until sauce is thick (like a meat sauce), kale is tender, and turkey is cooked through, 5–7 minutes. Season to taste with salt and pepper.