Photo: Anna Pelzer
Sautéed Kale Salad with Edamame and Brown Rice
9 ingredients
10 min + 55 min
4
openrecipes
Sautéed Kale Salad with Edamame and Brown Rice is the perfect detoxifying salad (gluten-free, dairy-free, nut-free), topped with purple cabbage and a sunny side-up egg!
Estimated Nutrition (whole recipe, rough)
597
Calories
28g
Protein
26g
Fat
69g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Edamame | 1/2 cup (78g) shelled | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Chili | 1 tsp (2.7g) | 8 |
| Spinach | 1 cup raw (30g) | 7 |
| Garlic | 1 clove (3g) | 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
- 3 cups Water
- 1-½ cup Long Grain Brown Rice
- 2 Tablespoons Olive Oil
- 3 cloves Garlic, Minced
- ¼ teaspoons Crushed Red Pepper (plus Extra For Garnish)
- 1 bunch Kale, Stems Removed And Chopped
- 1-½ cup Frozen Edamame, Thawed
- 1 cup Red Cabbage, Chopped
- 4 Large Eggs, Cooked To Your Liking
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes