Ingredients:
- fennel bulb sliced thinly-stalks saved for stock, fronds chopped and reserved
- wee bit red pepper flakes
Directions:
- Cook fennel and onion in the olive oil slowly, until tender and beginning to brown.
- Add kale and cook about 5 minutes, sprinkling with salt, pepper and pepper flakes.
- Add cup of the hot pasta water or chicken broth, the balsamic vinegar to taste, and stir in the cheese.
- Drain pasta, add to sauce and mix.
- Sprinkle with fennel fronds, and serve, with additional cheese if you wish, and extra grind pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 895.12 Kcal (3748 kJ) | ||
| Calories from fat | 73.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.16g | 13% | |
|---|---|---|---|
| Cholesterol | 11mg | 4% | |
| Sodium | 207.1mg | 9% | |
| Potassium | 521.28mg | 11% | |
| Total Carbs | 170.56g | 57% | |
| Sugars | 6.93g | 28% | |
| Dietary Fiber | 6.8g | 27% | |
| Protein | 34.23g | 68% | |
| Iron | 6.9mg | 38% | |
| Calcium | 198.1mg | 20% | |
| Amount Per 100 g | |||
| Calories | 250.21 Kcal (1048 kJ) | ||
| Calories from fat | 20.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.28g | 13% | |
|---|---|---|---|
| Cholesterol | 3.07mg | 4% | |
| Sodium | 57.89mg | 9% | |
| Potassium | 145.71mg | 11% | |
| Total Carbs | 47.68g | 57% | |
| Sugars | 1.94g | 28% | |
| Dietary Fiber | 1.9g | 27% | |
| Protein | 9.57g | 68% | |
| Iron | 1.9mg | 38% | |
| Calcium | 55.4mg | 20% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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