Craving something creamy and comforting but still want to keep things nutritious? This Kale and Mushroom Stroganoff is the perfect solution! Packed with earthy mushrooms, tender kale, and a creamy Greek yogurt sauce, it delivers all the flavor of the traditional dish with a healthy twist. It’s hearty enough for vegetarians and satisfying for everyone at the table!
Ingredients
| Ingredient | Imperial | Metric (grams) |
|---|---|---|
| Egg noodles | 12 oz | 340 g |
| Mushrooms (sliced) | 3 cups | ~250 g |
| Kale (chopped) | 2 cups | ~60 g |
| Onion (diced) | 1 medium | ~150 g |
| Garlic (minced) | 2 cloves | ~6 g |
| Olive oil | 2 tbsp | 30 ml |
| Vegetable broth | 2 cups | 500 ml |
| Greek yogurt (plain, unsweetened) | 1/2 cup | 120 g |
| Flour (all-purpose or gluten-free) | 2 tbsp | 16 g |
| Paprika | 1/2 tsp | 1.5 g |
| Salt | To taste | — |
| Black pepper | To taste | — |
| Fresh parsley (for garnish) | 2 tbsp | ~8 g |
Kitchen Accessories Needed
- Large skillet
- Large pot for boiling noodles
- Cutting board
- Knife
- Whisk
Instructions
- Cook the Noodles: Bring a large pot of salted water to a boil. Cook egg noodles according to package instructions until al dente. Drain and set aside.
- Sauté the Veggies: Heat olive oil in a large skillet over medium heat. Add the onions and garlic, cooking until softened. Add the mushrooms and sauté for 5-7 minutes until browned. Stir in the chopped kale and cook until wilted.
- Make the Sauce: Sprinkle flour over the veggies and stir to coat evenly. Slowly pour in the vegetable broth, whisking to prevent lumps. Add paprika, salt, and pepper. Simmer for 5 minutes, stirring occasionally, until the sauce thickens.
- Add the Greek Yogurt: Remove the skillet from heat and stir in the Greek yogurt. Mix well until creamy.
- Combine Everything: Toss the cooked noodles into the skillet with the sauce and veggies. Stir until the noodles are fully coated.
- Serve and Garnish: Serve immediately, garnished with fresh parsley. Enjoy!
Nutritional Information (Per Serving)
- Calories: 300
- Protein: 12 g
- Carbohydrates: 45 g
- Fats: 8 g
- Fiber: 5 g
Servings: 4
Recipe Origin: Inspired by Eastern European stroganoff, this vegetarian version adds kale for a modern, healthy twist.
Frequently Asked Questions
1. Can I make this recipe vegan?
Yes! Substitute Greek yogurt with a dairy-free alternative like cashew cream or coconut yogurt.
2. What can I use instead of kale?
Spinach or Swiss chard work just as well and cook even faster.
3. How do I make this gluten-free?
Use gluten-free noodles and replace the flour with cornstarch or a gluten-free flour blend.
4. Can I add protein to this dish?
Certainly! Grilled chicken, tofu, or tempeh would make great additions.
5. How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of broth to maintain the creamy consistency.
6. Can I prepare this dish in advance?
You can make the sauce ahead of time and store it separately. Cook the noodles fresh to avoid sogginess when reheating.
This Kale and Mushroom Stroganoff is a perfect balance of comfort and nutrition, ideal for cozy weeknight dinners or impressing guests with a healthy twist on a classic. Need a reliable skillet for sautéing? Check out our Recommended Skillet Here for effortless cooking!
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