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Ingredients
US|METRIC
5 SERVINGS
- 1 bunch kale (about 8 stalks)
- 1/4 cup pine nuts
- 1/3 cup shredded Parmesan cheese
- 3 cloves garlic (roughly chopped)
- 1 Tbsp. fresh lemon juice
- 1/2 tsp. salt
- 1/8 tsp. black pepper (fresh)
- 1/2 cup olive oil
- 2 lb. potatoes (baking, Russet or Idaho, about 3 medium potatoes)
- 1 large egg
- 1 cup flour (all-purpose, plus more for dusting)
- 1 1/2 tsp. salt
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Directions
- Bring a large pot of water to a boil.
- Remove the leaves from the stems of the kale by pulling your fingers down and along the stem. Discard the stems.
- Set a sieve over a bowl. Blanch the kale leaves in the boiling water for 15 seconds then transfer them to the sieve to drain. Once the leaves have cooled slightly, squeeze them into a ball to release as much water as possible.
NutritionView More
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540Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories540Calories from Fat270 |
| % DAILY VALUE |
| Total Fat30g46% |
| Saturated Fat4.5g23% |
| Trans Fat |
| Cholesterol45mg15% |
| Sodium1100mg46% |
| Potassium1240mg35% |
| Protein13g |
| Calories from Fat270 |
| % DAILY VALUE |
| Total Carbohydrate59g20% |
| Dietary Fiber6g24% |
| Sugars2g |
| Vitamin A280% |
| Vitamin C240% |
| Calcium20% |
| Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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