Heat a large nonstick skillet over medium-high heat. Lightly cook with cooking spray, then add the ground turkey. Cook, breaking up the turkey with a wooden spoon, until cooked through. Transfer to a bowl.
Heat the canola oil and sesame oil in the skillet. Add the greens beans and cook, stirring occasionally, for 2 minutes. Add the red bell pepper and cook for 1 additional minute. Add the garlic and ginger, and cook for 30 seconds.
Stir in the cooked ground turkey, kale/cabbage and the sauce. Cook, stirring, until heated, about 1 minute. Serve.
Whisk together the soy sauce, water, agave nectar (or honey) and hoisin sauce.