Kale with Chestnuts

5
Average: 5 (3 votes)
(3 votes)
Kale with Chestnuts
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Health Score:
100 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
399
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie399 cal.(19 %)
Protein6 g(6 %)
Fat11 g(9 %)
Carbohydrates69 g(46 %)
Sugar added0 g(0 %)
Roughage16 g(53 %)
Vitamin A1.7 mg(213 %)
Vitamin D0 μg(0 %)
Vitamin E2.3 mg(19 %)
Vitamin K109 μg(182 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.4 mg(36 %)
Niacin3.3 mg(28 %)
Vitamin B₆0.7 mg(50 %)
Folate131 μg(44 %)
Pantothenic acid1 mg(17 %)
Biotin8.2 μg(18 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C56 mg(59 %)
Potassium1,497 mg(37 %)
Calcium98 mg(10 %)
Magnesium83 mg(28 %)
Iron2.7 mg(18 %)
Iodine4 μg(2 %)
Zinc1.1 mg(14 %)
Saturated fatty acids1.6 g
Uric acid24 mg
Cholesterol0 mg
Complete sugar28 g

Ingredients

for
4
Ingredients
21 ozs Chestnuts
22 ozs Kale
salt
4 carrots
2 shallots
3 garlic cloves
3 Tbsps olive oil
freshly ground peppers
How healthy are the main ingredients?
ChestnutKaleolive oilsaltcarrotshallot

Preparation steps

1.

Preheat the oven to 425°F. Cut the chestnuts crosswise, place on a baking sheet lined with parchment and roast until the shells start to open, 20-25 minutes. Remove, let cool, and peel. Rinse the kale and pluck the leaves from the thick ribs. Rinse, chop coarsely and blanch kale leaves in a pot of boiling salted water for 3 minutes. Drain, rinse under cold water, and drain.

2.

Peel and coarsely grate the carrots. Peel the shallots and cut into rings. Peel the garlic and chop finely. Heat the oil in a wide pan and saute the carrots, shallots and chestnuts until the shallots are translucent,  4 -5 minutes. Add the kale and garlic and saute, stirring occasionally for another 5 minutes. Season with salt and pepper, arrange on a plate and serve immediately.

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