Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Apple | 1 medium (182g) | 95 |
| Cranberry | 1 cup raw (100g) | 46 |
| Onion | 1 medium (110g) | 44 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| 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
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- 5 medium shallots, minced
- 3 bunches kale, stemmed, rinsed well and cut into 2-inch pieces
- 1 1/2 tsp. salt
- 1 1/2 tsp. cracked black pepper
- 1 cup vegetable broth or water
- 1 1/2 cups Cranberry Vinaigrette
- 3 apples, peeled, quartered, cored and thinly sliced crosswise
- 1 1/2 Tbs. olive oil
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Directions
In wok or large skillet, heat 1/2 tablespoon oil over medium-high heat. Add one-third of the sliced apples and one-third of the shallots and cook, stirring often, until softened and lightly browned, about 5 minutes.
Stir in one-third of the kale; season with 1/2 teaspoon salt and 1/2 teaspoon pepper. Add 1/3 cup broth and cook, stirring occasionally, until kale is tender, 3 to 4 minutes. Transfer to large serving bowl. (Continued on p. 66)
Repeat twice, until all ingredients (except vinaigrette) are used. Add Cranberry Vinaigrette to cooked kale and toss until well coated. Serve hot.