Photo: K8
Estimated Nutrition (whole recipe, rough)
310
Calories
11g
Protein
15g
Fat
38g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Kidney Bean | 1/2 cup canned (128g) drained | 112 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Spinach | 1 cup raw (30g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Sage | 1 tsp ground (0.7g) | 2 |
| 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
- 1 1/2 cups (10 to 11 ounces) dried cannellini (white kidney beans)
- 1 cup chopped onion
- 3 garlic cloves, peeled
- 1 Turkish bay leaf
- 1 teaspoon dried sage
- 1 teaspoon salt
- 4 cups (packed) coarsely chopped stemmed lacinato kale
- 6 tablespoons extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- Dried crushed red pepper
- Ingredient info: (Tuscan) kale is flatter and more tender than curly kale.
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