10 Ingredients
  • 3/4 pound Yukon gold potatoes, cut into 3/4-inch chunks
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons vegetable or canola oil, divided
  • 12 medium brussels sprouts, finely sliced (about 1 1/2 cups)
  • 2 cups chopped, tightly packed kale leaves (about 1/2 bunch)
  • 1 teaspoon hot sauce such as Frank's Red Hot
  • 1 small onion, finely sliced
  • 2 tablespoons minced fresh parsley leaves, divided
  • 2 eggs
  • 1 tablespoon extra-virgin olive oil
Nutrition
506
25% daily value
2 servings
                                       
                                            high-​fiber, vegetarian, dairy-​free, gluten-​free
     

Fat

50% 33

Saturated

20% 4

Trans

- 0

Monounsaturated

- 20

Polyunsaturated

- 8

Carbs

15% 44

Carbs (net)

- 35

Fiber

35% 9

Sugars

- 5

Sugars, added

- 0

Protein

27% 14

Cholesterol

53% 160

Sodium

39% 929

Calcium

16% 164

Magnesium

21% 89

Potassium

29% 1345

Iron

23% 4

Zinc

15% 2

Phosphorus

41% 284

Vitamin A

40% 359

Vitamin C

171% 154

Thiamin (B1)

26% 0

Riboflavin (B2)

30% 0

Niacin (B3)

18% 3

Vitamin B6

69% 1

Folate equivalent (total)

42% 167

Folate (food)

- 167

Folic acid

- 0

Vitamin B12

16% 0

Vitamin D

235% 35

Vitamin E

43% 6

Vitamin K

455% 546

Sugar alcohols

- 0

Water

- 298
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