Photo: Lars Blankers
Estimated Nutrition (whole recipe, rough)
546
Calories
19g
Protein
24g
Fat
68g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Napa Cabbage | 1 cup shredded (89g) | 22 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Mace | not in our table | 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
- 2 1/2 lb. russet potatoes, peeled and quartered
- Salt and freshly ground pepper, to taste
- 8 Tbs. (1 stick) unsalted butter
- 3/4 cup milk
- 4 bacon slices, cut into 1/2-inch dice
- 4 large shallots, thinly sliced
- 1 large leek, white and light green portions,
- halved lengthwise, rinsed well and thinly sliced
- 1 bunch curly kale, about 3/4 lb., stemmed and
- coarsely chopped
- 1 small head napa cabbage, about 1 lb., cored
- and coarsely chopped
- 1/8 tsp. mace or freshly grated nutmeg
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes