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Total Time
30mins
Prep 10 mins
Cook 20 mins

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 Nutrition

  • 12 cup butter
  • 1 medium onion, chopped
  • 12 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.
Most Helpful

4 5

This was really good. It was quite simple. I had a hard time finding the chorizo links, so I tried it with the loose chorizo, and I didn't like it. I then found the links and tried it again and I LOVE it. I made it exactly as listed, but I added some leeks too. Perfection. All of my boys and my hubby loved it!