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- 2 bunches kale (I used a mix of Kallette, curly, and dinosaur kale.)
- 1 bunch beet greens
- 1/4 c. freshly grated Parmesan cheese
- 1/3 c. extra-virgin olive oil
- 1/4 c. rice wine vinegar
- 3 large cloves garlic, minced
- 1 T. reduced-sodium soy sauce
- 1/4 t. freshly ground pepper
- dash of sriracha
- salt (optional)
- 1 bunch radishes, sliced
- 1/8 c. toasted pine nuts
View Full Recipe at Eliots Eats
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 387g | |
| Calories 922 | |
| Calories from Fat 780 | 85% |
| Total Fat 88.8g | 111% |
| Saturated Fat 15.03g | 60% |
| Trans Fat 0.0g | |
| Cholesterol 22mg | 7% |
| Sodium 804mg | 34% |
| Potassium 948mg | 27% |
| Total Carbs 19.12g | 5% |
| Dietary Fiber 4.8g | 16% |
| Sugars 3.13g | 2% |
| Protein 16.08g | 26% |
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