- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Seasonality: Winter
- Energy 102.70 (Kcal)
- Carbohydrates 18.83 (g) of which sugars 2.35 (g)
- Proteins 2.53 (g)
- Fat 2.47 (g) of which saturated 0.37 (g)of which unsaturated 0.06 (g)
- Fibers 3.16 (g)
- Sodium 208.31 (mg)
Indicative values for a portion of 170 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Notes and Variations
You can sauté the potatoes in a skillet (separately) instead of boiling them.
You can blanch the Tuscan kale first and then sauté it in a skillet. I prefer to put it directly in the skillet, as it is more flavorful that way.
To remove the hard part of the kale stem, simply hold the base of the leaf with one hand and pull upwards with the other… this way you will clean the kale quickly and easily. If you don’t want to waste anything, you can keep the stems to enrich vegetable broth.
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