Photo: Cala
Estimated Nutrition (whole recipe, rough)
428
Calories
7g
Protein
31g
Fat
36g
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 |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Beet | 1/2 cup (85g) | 35 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Fennel | 1/2 bulb (87g) | 27 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Spinach | 1 cup raw (30g) | 7 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Water | 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 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 fennel bulb, trimmed and chopped
- 1 small onion, chopped
- 1 pound mixed dark leafy greens such as collard and beet, coarse stems and center ribs discarded and leaves chopped
- 6 cups water
- 3 cups baby spinach (2 ounces)
- 1/2 cup heavy cream
- 1 tablespoon fresh lemon juice
- Garnish: fennel fronds or chopped dill
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