Ingredients
- 4 cup kale, chopped and stems removed
- 1 cup thinly sliced potato
- 2 tbsp chopped onion
- 4 cup almond milk (or cow's milk)
- 1 Pinch of ground nutmeg
- 1/8 tsp salt
- Freshly ground black pepper to taste
STEPS
1. In a medium pot, place the kale, potato, onion, milk, and nutmeg and bring to a boil. Immediately reduce heat to a simmer and cook for 10 minutes, stirring often.
2. Place the kale mixture in a high-speed blender. Process until very smooth, about 1 minute.
3. Season with salt and pepper and serve hot.
Yield: 4 servings
Nutrients per serving: Calories: 109; Total Fat: 3 g; Saturated fat: 0 g; Total carbohydrate: 18 g; Dietary fiber: 3 g; Total sugars: 7 g (added 0 g) Protein: 7 g; Sodium: 255 mg; Potassium: 408 mg; Calcium: 544 mg; Vitamin D: 2.6 mcg; Iron: 1.3 mg
(Tbsp = tablespoon; tsp = teaspoon; g = grams; mg = milligrams; mcg = micrograms)
Recipe courtesy of The Pescetarian Plan by Janis Jibrin, recipes by Sidra Forman (Ballantine Books, 2014)
How much kale by weight?
Apparently, the weight of kale varies, depending on whether or not it’s lacinato or curly, as well as whether or not the ribs and stems are included. Despite these potential variances, the standard weight of one cup of kale is given as 67 grams.
Also, how much MAGNESIUM per serving? Best guess will do.