This is a healthier spin off of a traditional American recipe! I use homemade cashew milk, which not only creates a lactose-free version but also makes the final dish extra creamy. My children's friends have all enjoyed this recipe, even those who don't regularly eat kale!
Ingredients
2 tablespoons
extra virgin olive oil
1 small
onions
diced
1 pounds
ground beef
2 large
carrots
diced
2 teaspoons
dried parsley
1½ teaspoons
smoked paprika
1 teaspoons
black pepper
1 teaspoons
Herbamare
(or sea salt)
12 ounces
gluten-free
brown rice elbow noodles
3 cups
chicken stock
(or beef stock)
1½ cups
cashew milk
1 tablespoons
tomato paste
(optional)
1 cups
grated
raw cheddar cheese
2 cups
thinly sliced
lacinato kale
