Finally posting a recipe! This is one I found on pinterest. I don't like Kale but enjoy in this. I did expect it to wilt more like spinach in this recipe, but it doesn't get as soft. Just want to put that out there in case you were also expecting that texture.
2 Tbs extra-virgin olive oil
1 onion, chopped
2 cloves garlic, minced
2 portobella mushrooms sliced, or 8 oz of baby bella sliced
1 tsp smoked paprika
1 Tbsp all-purpose flour
1 1/2 cup vegetable broth
1 Tbsp tomato paste
1 bunch of kale, stems removed and chopped
1 bay leaf
1/2 cup sour cream
1/2 bag of egg noodles, cooked
salt and pepper to taste
Heat olive oil in a large skillet over medium-high heat. Add the onions and saute until they begin to soften. Add the garlic and mushrooms and season with paprika, salt & pepper. Saute for another 3 minutes, until the mushrooms are softened and dark in color.
Add the flour and toss to combine. Add the broth, tomato paste and stir until the paste dissolves. Add the bay leaf and simmer 5-10 minutes.
Add the sour cream and remove the bay leaf. Stir in the cooked egg noddles.