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Ingredients
US|METRIC
4 SERVINGS
- 8 oz. Dinosaur kale (or lacinato, to make about 8 cups chopped)
- 4 Tbsp. fresh lemon juice (divided)
- 2 Tbsp. extra virgin olive oil
- 1 Tbsp. champagne vinegar (or white wine vinegar)
- 1 tsp. kosher salt
- 1 tsp. freshly ground black pepper
- 1/2 cup grated Parmesan cheese
- 1 cup artichoke hearts (quartered, drained and sliced in half)
- 1/2 cup sun dried tomatoes packed in oil (from a 4 ounce jar, drained and slivered)
- 1/4 cup Kalamata olives (pitted then sliced)
- 1/3 cup toasted pine nuts
- 1/4 cup capers (drained)
- 15 oz. garbanzo beans (chickpeas, rinsed and drained)
- 1 Tbsp. extra virgin olive oil
- 1 tsp. kosher salt
- 2 Tbsp. freshly grated Parmesan cheese
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NutritionView More
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460Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories460Calories from Fat240 |
% DAILY VALUE |
Total Fat27g42% |
Saturated Fat5g25% |
Trans Fat |
Cholesterol15mg5% |
Sodium2170mg90% |
Potassium880mg25% |
Protein17g |
Calories from Fat240 |
% DAILY VALUE |
Total Carbohydrate43g14% |
Dietary Fiber11g44% |
Sugars1g |
Vitamin A180% |
Vitamin C160% |
Calcium30% |
Iron25% |
* 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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