Tuesday, March 19, 2013

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


  • 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


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.



  1. I never use Kale...this looks like the perfect recipe to try!

  2. This looks Yummy! I'm going to try this recipe. Thanks for sharing!

    ~ Jill



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