I saw this recipe and thought, “Hmm. . .interesting.” I love mushrooms but was a bit apprehensive since I’ve never cooked with kale before. I *loved* how this turned out!
What you will need:
1 lb lean boneless pork, cut into thin bite-size strips
2 c sliced fresh mushrooms
1/2 c chopped onion
2 tbsp canola/olive oil
1/4 c all purpose flour
1/2 tsp salt
1/2 tsp dried sage, crushed
1/4 tsp black pepper
2 c fat-free milk
4 c chopped, stemmed fresh kale or swiss chard
2 c cooked wild rice (i used a mix of long grain and wild)
1 tbsp finely shredded lemon peel
1. Preheat oven to 350 and prep a 1.5-2 qt rectangular or oval baking dish. Preheat a skillet over medium-high heat. Add pork and and cook for 2-4 mins, stirring frequently until there is no more pink. Remove from heat and set aside.
2. Add mushrooms, onion, and oil to the same skillet and cook about 5 minutes until vegetables are tender. Stir in flour, salt, sage, and pepper. Add milk all at once and cook until thickened and bubbly.
Stir in pork, kale, cooked rice, and lemon peel.
3. Spoon mixture into baking dish and bake uncovered for 30-35 mins. Let stand for 10 minutes before serving. Makes 6 servings. Enjoy!
Total fat: 10 g
Cholesterol: 49 mg
Protein: 24 mg
Carbohydrate: 2 mg
Fiber: 3 g
Sodium: 305 mg