Veal Medallions in Creamy Chive Sauce

• 1 lb veal medallions, trimmed
• pepper, freshly ground
• paprika
• 4 large mushrooms, quartered
• 12 cup fresh chives, chopped
• 16 large spinach leaves
• 4 tablespoons plain low-fat yogurt
• 4 tablespoons cottage cheese
• 4 tablespoons light ricotta cheese
• 1 teaspoon reduced sodium soy sauce
• lemon juice (splash)
• dry sherry, splash
• 4 purple kale leaves, for garnish

1. Heat iron skillet until very hot.
2. Season veal with pepper and paprika and cook with mushrooms until medium rare.
3. Blend remaining ingredients (recipe doesn't indicate method like a blender but I think that would work since there are spinach leaves that need to be "blended").
4. I am assuming this is the chive sauce so it is only a blend and not to be cooked.
5. Garnish with kale and serve with chive sauce.

veal medallions, pepper, paprika, mushrooms, fresh chives, spinach, yogurt, cottage cheese, light ricotta cheese, soy sauce, lemon juice, sherry, purple kale leaves

Taken from www.food.com/recipe/veal-medallions-in-creamy-chive-sauce-148662 (may not work)