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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I have been trying to include more kale into our diet, but I didn't have many recipes. I had a bit of chorizo in the fridge and some leftover mushrooms and winged it. My boys (9, 10, & 13) loved it so much, I realized I'd better write it down so I don't forget. I used portabello mushrooms and penne pasta. Next time I may add some cannelini beans for fun. Ingredients:
1/2 cup butter |
1 medium onion, chopped |
1/2 cup diced chorizo sausage (2 links of ours) |
2 tablespoons minced garlic |
2 cups chopped kale |
1 lb diced mushroom |
2 tablespoons flour |
1 -2 cup milk (depending on how thin or thick you like it. i used 1-1/2) or 1 -2 cup cream (depending on how thin or thick you like it. i used 1-1/2) |
2 tablespoons hungarian paprika |
salt |
pepper |
1 lb pasta, cooked drained and warm (i used whole wheat penne) |
Directions:
1. In a large pan melt butter and cook onion until translucent.
2. Add chorizo, garlic, & kale. Cook about 10 minutes until the kale starts getting tender. Add in mushrooms and cook about 3 minutes.
3. Sprinkle with flour and cook for a minute or two. Add the milk or cream & paprika. Stir and cook until bubbling and let thicken. Add salt and pepper to taste.
4. Serve over pasta.
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