Photo: Ernest Porzi
Estimated Nutrition (whole recipe, rough)
556
Calories
47g
Protein
37g
Fat
11g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Anchovy | 100g | 210 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Egg | 1 large egg (50g) | 78 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 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
- 1/4 cup fresh lemon juice
- 8 anchovy fillets packed in oil, drained
- 1 garlic clove
- 1 teaspoon Dijon mustard
- 3/4 cup extra-virgin olive oil
- 1/2 cup finely grated Parmesan, divided
- Kosher salt and freshly ground black pepper
- 1 hard-boiled egg, peeled
- 14 ounces Tuscan kale or other kale, center stalks removed, thinly sliced crosswise (about 8 cups)
- Tuscan kalealso called , Lacinato, black kale, or dinosaur kalehas long, narrow, bumpy dark-green leaves. You can find it at better supermarkets and at farmers’ markets.
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes