I may have mentioned here before that I am actively trying to broaden my vegetable horizons. As a kid, both my brother and I were rediculously picky when it came to vegetables. As I’ve grown up, I’ve gotten to love the weirder veggies: artichokes, asparagus, and spinach are some of my favorites. Peas and broccoli, however, are still on the no-fly list.

Since I’m trying to keep The Renaissance Man and myself healthy, I’ve been picking a new vegetable every week to try out. I’ve mostly been hiding the vegetables behind other flavors, hoping the “big toe in the pool” approach will work.

So far, it has. And over the weekend I added another veggie to the list of things I will eat: kale.

This is not your ordinary stroganoff. It is earthy, smoky, and absolutely divine. I used Italian Sausage, but any kind of meat will do (or no meat. This would make a filling vegetarian dish as well).

Kale Stroganoff

Ingredients:

• 1 Lb. Bulk Italian sausage
• 1/2 a large onion, chopped
• 2 cloves of garlic, minced
• 2 large portabella mushrooms, sliced
• 1 bunch of kale, chopped
• salt and pepper to taste
• 1 tsp. smoked paprika
• 2 C. chicken (or vegetable) broth
• 3 Tbsp. flour
• 1/4-1/2 C. sour cream
• whole wheat egg noodles, cooked to al dente

Step 1: Prepare the pasta and set it aside. Heat a large skillet over medium heat. Brown the Italian Sausage. Once it is browned, add the onions, garlic, and mushrooms and cook until the onions are soft and the mushrooms are darker in color.

Step 2: Add the salt, pepper, and smoked paprika tothe skillet. Stir everything together, then sprinkle the flour over the top and stir to coat.

Step 3: Pour in the chicken broth and bring to a simmer. Add the kale and stir it into the broth, allowing it to wilt. Add the sour cream and stir it in. Then allow the sauce to simmer until it starts to thicken.

Once the sauce has thickened, ladel the stroganoff over the noodles.

This seriously is one of the best new things I’ve made lately. It’s probably better suited to Fall than Spring (yes, it is spring here), but it was so good that I didn’t care.

The Wife

PS my next veggie adventure is brussel sprouts! Any suggestions? I refuse to steam them, because they’re gross that way and it is unimaginative.