Photo: Thought Catalog
Estimated Nutrition (whole recipe, rough)
524
Calories
15g
Protein
32g
Fat
52g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Potato | 1 medium (173g) baked | 161 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Spinach | 1 cup raw (30g) | 7 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
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
- =
- 11 oz. kale (1 bunch), rinsed and finely chopped (about 8 cups)
- 1 3/4 lb. red potatoes (4 medium), scrubbed and cut into 1 1/2-inch chunks
- 6 oz. feta cheese, crumbled (about 1 cup)
- 1 large or 2 small avocados, peeled and diced
- 2 Tbs. balsamic vinegar
- =
Directions
1
1. Place kale in large, heavy pan. Arrange potato chunks on top of kale, and add 1 cup water. Cover, and bring to a boil. Reduce heat to low, and cook until kale is tender, 15 to 20 minutes. Check about halfway through; add a little water if necessary to keep vegetables from burning.
2
2. Using slotted spoon, transfer vegetables to serving bowl. Crumble feta over potatoes and kale. Top with avocado, sprinkle with balsamic vinegar and season with pepper. Serve.
Recipe sourced from
fandom