Photo: Markus Spiske
Grilled Octopus with Kale, Tomatoes, and Beans
12 ingredients
Makes 6 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
342
Calories
11g
Protein
15g
Fat
40g
Carbs
Counts 11 of 14 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pinto Bean | 1/2 cup (86g) canned | 122 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Plum | 1 medium (66g) | 30 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Octopus | not in our table | 0 |
| Coriander | not in our table | 0 |
| Seed | 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
- 1 small octopus, cleaned (about 5 pound)
- 1 cup dry white wine
- 2 heads of elephant garlic, cloves unpeeled, separated
- 1 sprig fresh rosemary
- 6 plum tomatoes, cored
- 5 tablespoons (or more) extra-virgin olive oil, divided, plus 3/4 cup
- Kosher salt and freshly ground black pepper
- 4 teaspoons coriander seeds
- 1/4 cup red wine vinegar
- 3 pound kale, center stalks removed, leaves torn into 4" pieces
- 1 1/2 cups dried cannellini or pinto beans, cooked according to package directions
- Elephant garlic, available at better supermarkets and at melissas.com, looks like garlic that's been supersized.
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