"Cromlet" With Wilted Greens and Fennel and Olive Salad recipes

"Cromlet" With Wilted Greens and Fennel and Olive Salad recipes
27 Ingredients
  • 1/2 cup plain whole-milk yogurt
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon olive oil
  • 1 teaspoon honey
  • kosher salt
  • freshly ground pepper
  • 1/2 small fennel bulb, very thinly sliced
  • 1/3 cup torn pitted Castelvetrano olives
  • 1 tablespoon olive oil
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon honey
  • kosher salt
  • freshly ground pepper
  • 1/4 cup cashew, almond, or hazelnut milk or water
  • 1/4 cup chickpea flour
  • 2 large eggs
  • seasoning mix
  • kosher salt
  • freshly ground pepper
  • 3 tablespoons olive oil, divided
  • 2 garlic cloves, thinly sliced
  • 1/2 teaspoon grated peeled ginger
  • 1 bunch small hardy greens (such as kale, Swiss chard, or collard), ribs and stems removed, leaves torn
  • 1 lemon wedge
  • 4 ounces maitake or oyster mushrooms, torn into large pieces
  • 1–2 teaspoons tamari soy sauce
  • sesame seeds
Nutrition
728
36% daily value
2 servings
                                       
                                            gluten-​free
     

Fat

89% 58

Saturated

64% 13

Trans

- 0

Monounsaturated

- 34

Polyunsaturated

- 8

Carbs

11% 32

Carbs (net)

- 26

Fiber

25% 6

Sugars

- 15

Sugars, added

- 6

Protein

49% 24

Cholesterol

80% 240

Sodium

39% 929

Calcium

25% 254

Magnesium

20% 81

Potassium

28% 972

Iron

32% 6

Zinc

24% 4

Phosphorus

59% 411

Vitamin A

16% 143

Vitamin C

23% 14

Thiamin (B1)

26% 0

Riboflavin (B2)

44% 1

Niacin (B3)

32% 6

Vitamin B6

34% 1

Folate equivalent (total)

31% 123

Folate (food)

- 123

Folic acid

- 0

Vitamin B12

17% 1

Vitamin D

1% 3

Vitamin E

32% 6

Vitamin K

109% 87
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