10 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
  • ground black pepper
  • kosher salt
  • 1 hard-boiled egg, peeled
  • 14 ounces Tuscan kale or other kale, center stalks removed, thinly sliced crosswise (about 8 cups)
Nutrition
374
19% daily value
5 servings
                                       
                                            low-​carb, low-​sugar, gluten-​free
     

Fat

57% 37

Saturated

34% 7

Trans

- 0

Monounsaturated

- 25

Polyunsaturated

- 4

Carbs

1% 4

Carbs (net)

- 3

Fiber

4% 1

Sugars

- 1

Sugars, added

- 0

Protein

16% 8

Cholesterol

14% 43

Sodium

18% 422

Calcium

20% 195

Magnesium

6% 24

Potassium

4% 202

Iron

6% 1

Zinc

7% 1

Phosphorus

19% 135

Vitamin A

18% 164

Vitamin C

40% 36

Thiamin (B1)

4% 0

Riboflavin (B2)

11% 0

Niacin (B3)

10% 2

Vitamin B6

9% 0

Folate equivalent (total)

11% 44

Folate (food)

- 44

Folic acid

- 0

Vitamin B12

12% 0

Vitamin D

90% 14

Vitamin E

36% 5

Vitamin K

168% 201

Sugar alcohols

- 0

Water

- 46
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