Cavolo nero & mushroom Stroganoff

• servings: 4
• total time: 30 minutes

Ingredients

1 tbsp olive oil

1 large onion, finely sliced

4 garlic cloves, crushed a00o mixeo mushrooms. siiced outon chestnut, or wild mix)

1 tsp smoked paprika um. vegetable stock

200g cavolo nero

150ml coconut cream

10g fresh parsley, chopped

Directions

1 Heat the olive oil in a large frying pan over a medium heat. Add the onion and cook for 8-9 minutes, until softened.

2 Stir in the garlic and mushrooms, cooking for 6-8 minutes until the mushrooms release their liquid and turn golden.

3 Sprinkle over the paprika, stir well, then pour in the vegetable stock Simmer gently for 5 minutes.

4 Add the cavolo nero and cook for 3-4 minutes, until wilted and tender.

5 Stir in the coconut cream and heat through gently.

6 Season to taste and scatter with parsley Serve with rice, mash or crusty bread.

Notes

NUTRITIONAL INFO Calories (per serving) 252 | Total fat 20g Saturates 11g | Salt 0.86g | Sugar 6.1g Carbs 10g | Protein 6g | Fibre 4.9g

Nutrition

• Calories: 252
• Total Fat: 20 g
• Saturated Fat: 11 g
• Sodium: 1 g
• Total Carbohydrate: 10 g
• Dietary Fiber: 5 g
• Total Sugars: 6 g
• Protein: 6 g