Mushroom & Kale Stroganoff

Honestly, until a few weeks ago, I had never cooked a dish with kale.  I’ve made kale chips before (get that recipe here), and they are amazing, but I’d never used kale in a main dish.  Why did I wait so long? 

This mushroom & kale stroganoff is fantastic.  Kale, unlike spinach, really keeps some of it’s structure when cooked, so it wilts but doesn’t become slimy like spinach can. 

Give this one a go – you won’t even miss the meat. 

Mushroom & Kale Stroganoff – Adapted from Bev Cooks

Ingredients

• 8 oz. baby bella mushrooms, sliced 
• 3 C chopped kale
• 2 T minced onion
• 1 tsp. minced garlic
• 1 C chicken stock or white wine
• 2 T soy sauce
• 1 T tomato paste
• 1 T white whole wheat flour
• Paprika, salt & pepper, to taste
• 1/2 C Greek Yogurt (plain)
• 8 oz (about 1/2 bag) whole wheat egg noodles

Directions

Cook the pasta according to package directions.  Drain and set aside. 

Meanwhile, sauté your sliced bella mushrooms in a skillet.  Perhaps you’ll need to add 1 tsp. of olive oil if you typically need olive oil to sauté. 

When liquid from the mushrooms has evaporated, add in 2 T minced onion, 1 tsp. minced garlic, and 1 T white whole wheat flour. 

Slowly add in 1 C chicken stock (or white wine), stirring constantly to incorporate the flour. 

Add in 2 T soy sauce and 2 T tomato paste.  Season with salt, pepper and paprika.

Simmer for 10 minutes until sauce thickens, stirring occasionally. 

Add in kale and simmer for 5-10 more minutes until kale is wilted.  Remove from the heat.

Stir in 1/2 (up to 3/4 C) plain, Greek yogurt. 

Stir in pasta.

Serve immediately.

Enjoy!