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 | 215.4 Kcal (902 kJ) | ||
| Calories from fat | 34.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.87g | 6% | |
|---|---|---|---|
| Cholesterol | 2.41mg | 1% | |
| Sodium | 521.39mg | 22% | |
| Potassium | 279.66mg | 6% | |
| Total Carbs | 39.97g | 13% | |
| Sugars | 1.94g | 8% | |
| Dietary Fiber | 3.82g | 15% | |
| Protein | 6.87g | 14% | |
| Vitamin C | 45.8mg | 76% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 1.5mg | 8% | |
| Calcium | 193.1mg | 19% | |
| Amount Per 100 g | |||
| Calories | 42.07 Kcal (176 kJ) | ||
| Calories from fat | 6.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.76g | 6% | |
|---|---|---|---|
| Cholesterol | 0.47mg | 1% | |
| Sodium | 101.82mg | 22% | |
| Potassium | 54.61mg | 6% | |
| Total Carbs | 7.81g | 13% | |
| Sugars | 0.38g | 8% | |
| Dietary Fiber | 0.75g | 15% | |
| Protein | 1.34g | 14% | |
| Vitamin C | 9mg | 76% | |
| Vitamin A | 0.1mg | 11% | |
| Iron | 0.3mg | 8% | |
| Calcium | 37.7mg | 19% | |
* 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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