Over the past several months we’ve been making a conscious effort to eat more greens. There are so many nutrients and benefits to eating those leafy greens, the effort in putting kale, spinach and the like in our normal evening meals has been well worth it. We’ve found that you really can put kale in anything! Finely chop it and put it in your normal morning fruit smoothie or spaghetti sauce. Mix it in with your salads raw and you won’t even notice it or cook it with a little garlic and olive oil as a delicious side dish. We’ve been feeling great and feel good about eating something that really does provide our bodies with such incredible nutrition.
This portobello mushroom and kale stroganoff recipe’s from Bev Cooks is one of my favorites!
* 2 Tbs. extra-virgin olive oil
* 1 medium white onion, finely chopped
* 2 cloves garlic, minced
* 2 portobello mushrooms, cleaned, stemmed and sliced into 1/2 inch strips
* 1 Tsp smoked paprika
* 1 Tbs. all-purpose flour
* 1 1/2 cup vegetable (or chicken) stock
* 1 Tbs. tomato paste
* 1 bunch chopped kale
* 1 bay leaf
* 1/2 bag egg noodles (probably 2-3 cups)
* 1 cup sour cream (or Greek yogurt) (or you can use a little less if you get the creaminess you like) (I used maybe 3/4) (okay bye)
* coarse salt and freshly ground pepper
Heat the oil in a large skillet over medium-high. Add the onions and sauté for about 4 minutes, or until they start to soften. Add the garlic and mushrooms; season with the smoked paprika and a pinch of salt and pepper. Sauté another 3 minutes, until the mushrooms have softened and are darker in color.
Lightly dust the mushroom mixture with the flour and toss to combine.
Add the stock and the tomato paste. Stir to sort of dissolve the paste. Add the kale and the bay leaf; simmer 5 to 10 minutes.
In the meantime, cook the egg noodles in boiling water until it reaches al dente, maybe 5 minutes. Drain and add to the mushroom skillet.
Add the sour cream and stir to combine. Hmmmmm, creamy. Remove the bay leaf and dig on in, y’all.