Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
278
Calories
2g
Protein
25g
Fat
12g
Carbs
Counts 5 of 8 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Garlic | 1 clove (3g) | 4 |
| Leaf | not in our table | 0 |
| Plant | not in our table | 0 |
| Chard | 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
- ½–1 tbsp unsalted butter
- 1–2 tbsp olive oil
- 1 tbsp chopped garlic or shallots
- 1 head (3–4 cups of leaves) tat soi or any other dark leafy green, base removed (tear into smaller pieces if using a large leaf plant like chard )
- Soy sauce
Directions
1
Rinse greens thoroughly.
2
Melt butter and olive oil in a wok or sauté pan over medium-high heat.
3
Add garlic and sauté until golden.
4
Stir in tat soi and cook, stirring constantly, until lightly wilted.
5
Remove from heat and cover, allowing the greens to steam in the pan for a minute or two.
6
When ready to serve, toss with about 1 tbsp soy sauce.
Recipe sourced from
wikibooks