Servings:8 | Calories:273 | Total Fat:21g | Chol:13mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 21g
32 %
Sat Fat 4g
20 %
Total Carb 15g
5 %
Fiber 4g
16 %
Sugars 1g
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Cholesterol 13mg
4 %
Sodium 331mg
14 %
Protein 10g
19 %
Calories:
45% Extra-virgin olive oil
20% Others combined
17% Pecorino
15% Kale
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Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.
Ingredients
1/4 cup fresh lemon juice 2 tablespoons Dijon mustard 1 tablespoon minced shallot 1 small garlic clove, finely grated 1/4 teaspoon kosher salt plus more for seasoning Freshly ground black pepper 2 large bunches of Tuscan kale (about 1 1/2 pounds total), center stem discarded, leaves thinly sliced 12 ounces brussels sprouts, trimmed, finely grated or shredded with a knife 1/2 cup extra-virgin olive oil, divided 1/3 cup almonds with skins, coarsely chopped 1 cup finely grated Pecorino
Directions : View recipe directions on epicurious.com
