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.