Photo: Eaters Collective
Estimated Nutrition (whole recipe, rough)
688
Calories
18g
Protein
17g
Fat
116g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Rye | 1 slice (32g) | 83 |
| Chili | 1 tsp (2.7g) | 8 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Olive | 1 large (4g) | 4 |
| Capers | 1 tbsp (9g) drained | 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
- =
- 2 tablespoons extra-virgin olive oil
- 3 large cloves garlic, chopped
- 1 bunch of kale or any dark green you prefer-throughly cleaned and
- chopped into 2 inch pieces
- 1/2 teaspoon crushed red pepper flakes
- 1 1/2 tablespoons capers
- 24 pitted kalamata olives
- salt and pepper to taste
- 8 slices jewish rye vegan bread
- =
Directions
1
1. Heat olive oil in large skillet over medium heat. Add garlic and cook for about 2 mins. until soft, but not brown. Add kale, red pepper flakes,capers and olives. Add salt if needed(olives are salty so be sure and check before adding salt.) Turn kale mixture to coat with oil. Cover and cook,stirring occasionally for 15 to 20 mins.
2
2. Transfer kale mixture to toasted vegan bread slices.
Recipe sourced from
fandom