Directions:
- Heat oil in a large Dutch oven over medium heat. Add leek and potato; cook 8 minutes or until leek is tender, stirring frequently.
- Add 1/3 cup water, kale, rice, salt, thyme, pepper, and garlic; cook 5 minutes or until kale wilts, stirring frequently.
- Add remaining 4 2/3 cups water and bouillon cubes; bring to a boil. Reduce heat, and simmer 20 minutes.
- Sprinkle each serving with 2 tablespoons cheese. Yield: 4 servings (serving size: 1 1/2 cups).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 317.45 Kcal (1329 kJ) | ||
| Calories from fat | 95.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.64g | 16% | |
|---|---|---|---|
| Cholesterol | 20.11mg | 7% | |
| Sodium | 938.41mg | 39% | |
| Potassium | 303.6mg | 6% | |
| Total Carbs | 40.75g | 14% | |
| Sugars | 2.2g | 9% | |
| Dietary Fiber | 3.82g | 15% | |
| Protein | 16.24g | 32% | |
| Vitamin C | 45.8mg | 76% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 1.5mg | 8% | |
| Calcium | 500.3mg | 50% | |
| Amount Per 100 g | |||
| Calories | 59 Kcal (247 kJ) | ||
| Calories from fat | 17.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.98g | 16% | |
|---|---|---|---|
| Cholesterol | 3.74mg | 7% | |
| Sodium | 174.4mg | 39% | |
| Potassium | 56.42mg | 6% | |
| Total Carbs | 7.57g | 14% | |
| Sugars | 0.41g | 9% | |
| Dietary Fiber | 0.71g | 15% | |
| Protein | 3.02g | 32% | |
| Vitamin C | 8.5mg | 76% | |
| Vitamin A | 0.1mg | 11% | |
| Iron | 0.3mg | 8% | |
| Calcium | 93mg | 50% | |
* 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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