Kale Casserole with Mozzarella, Pistachios and Chile
(2 votes)
(2 votes)
Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
612
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 612 cal. | (29 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 46 g | (40 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 13.8 g | (46 %) |
more nutritional values
| Vitamin A | 2.4 mg | (300 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 7.7 mg | (64 %) | ||
| Vitamin K | 2,065.5 μg | (3,443 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 1.1 mg | (100 %) | ||
| Niacin | 13.5 mg | (113 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 525 μg | (175 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 22.5 μg | (50 %) | ||
| Vitamin B₁₂ | 2.2 μg | (73 %) | ||
| Vitamin C | 270 mg | (284 %) | ||
| Potassium | 1,604 mg | (40 %) | ||
| Calcium | 698 mg | (70 %) | ||
| Magnesium | 137 mg | (46 %) | ||
| Iron | 7.7 mg | (51 %) | ||
| Iodine | 31 μg | (16 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 16.1 g | |||
| Uric acid | 135 mg | |||
| Cholesterol | 162 mg | |||
| Complete sugar | 13 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 kilogram Kale (trimmed, rinsed, and large hard veins removed)
- 3 onions
- 2 garlic cloves (pressed)
- 4 Tbsps clarified butter
- 500 milliliters Vegetable broth
- 200 grams Quark
- 2 eggs
- 100 grams Pistachio (coarsely chopped)
- 1 red chili pepper (seeded and chopped)
- salt
- freshly ground peppers
- Nutmeg
- 250 grams Mozzarella (finely diced)
- 3 Tbsps olive oil
Preparation steps
1.
Blanch the kale in boiling salted water, drain, rinse with cold water, drain again, squeeze well and coarsely chop.
2.
Peel the onions and cut into rings, then sauté in hot butter, add the garlic and kale and deglaze with broth. Simmer for about 30 minutes. Pour the cooked kale in a colander, drain and mix with the quark, eggs, pistachios and chile pepper. Season with salt, pepper and nutmeg.
3.
Place the kale mixture in a greased baking dish, top with mozzarella, drizzle with olive oil and bake in an oven preheated to 200°C (approximately 400°F) about 25 minutes. Remove from oven and serve.
