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Hasselback Potatoes with Kale & Pesto
GREEN KITCHEN STORIES10Ingredients
80Minutes
530Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 kilograms baking potatoes (roughly 12 large)
- 80 mL olive oil
- sea salt
- black pepper
- 1 bunch fresh thyme (leaves picked)
- 3 handfuls kale (thick stalks removed and leaves roughly chopped)
- 1 red onion (small)
- 170 grams black beans (cooked, 1/2 can, rinsed)
- 12 cherry tomatoes
- 100 grams pesto (if you are vegan, choose a pesto without cheese)
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NutritionView More
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530Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories530Calories from Fat170 |
| % DAILY VALUE |
| Total Fat19g29% |
| Saturated Fat2.5g13% |
| Trans Fat |
| Cholesterol |
| Sodium420mg18% |
| Potassium2460mg70% |
| Protein19g |
| Calories from Fat170 |
| % DAILY VALUE |
| Total Carbohydrate75g25% |
| Dietary Fiber20g80% |
| Sugars3g |
| Vitamin A50% |
| Vitamin C140% |
| Calcium20% |
| Iron100% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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