Dark Greens with Dried Apricots and Toasted Hazelnuts
Lacinato Kale is in the works tonight and it’s cooked in a tangy sauce with dried apricots. The greens are topped with sliced Chickenless tenders and the special umami of toasted hazelnuts.
Hazelnuts are also known as Filberts. (You remember Aunt Hazel and Uncle Filbert? There was no question they were both nuts, but they had great taste!)
Grocery List Dark Greens with Dried Apricots and Toasted Hazelnuts
Dark Greens with Dried Apricots and Toasted Hazelnuts
Produce
garlic (if needed)
yellow onion (if needed)
1 bunch Lacinato kale
4 oz. dried apricots
3 oz. hazelnuts
Canned/Dried Foods
8 oz. Bulgur (if needed)
low-sodium vegetable broth (if needed)
canola oil (if needed)
low-sodium soy sauce (if needed)
Asian oyster sauce (if needed)
balsamic vinegar (if needed)
rice wine vinegar (if needed)
white wine to cook with (if needed)
Frozen Foods
Meat/Fish/Poultry
Chilled Foods/Dairy
7 oz. baked Asian-style tofu
Nutritional Value Dark Greens with Dried Apricots and Toasted Hazelnuts
Nutritional Analysis
Chard, Dried Apricots and Toasted Hazelnuts
Per Serving
Calories: 650
Protein: 27 g
Carbohydrates: 70 g
Total Fat: 27 g
(Saturated Fat: 2.5 g
Dietary Fiber: 16 g
Cholesterol: 0 mg
Sodium: 560 mg
% calories from fat: 40 %
Serving Size:
Five oz. cooked bulgur, with ½ the greens mixture (about 2 C.) including toasted hazelnuts.
