Photo: Chiara Conti
Estimated Nutrition (whole recipe, rough)
184
Calories
3g
Protein
14g
Fat
14g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3/4 teaspoon kosher salt, divided, plus more
- 1 pound Tuscan kale (about 2 bunches), center ribs and stems removed
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 1/2 sprig rosemary
- 1 dried chile de árbol, broken into 4 pieces
- 1 cup sliced yellow onion
- Freshly ground black pepper
- 2 garlic cloves, thinly sliced
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes