4 Serves
86 Mins
Wash the kale and celeriac thoroughly. Using a chefs knife and cutting board, chop the kale into ribbons and peel and dice the celeriac into small, uniform cubes.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin K
494 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
79 µg / 400 µgCalcium
331 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
52 mg / 420 mgPhosphorus
135 mg / 1,250 mgPotassium
598 mg / 4,700 mgSodium
124 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
6 g / 28 gSugar
2 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
5 gAlcohol
0 g
Heat the olive oil in a large skillet over medium heat.
Add the diced celeriac to the skillet and sauté until it begins to soften, then add the chopped kale and sliced apples, stirring occasionally until the greens are wilted and the celeriac is tender.
Season the mixture with salt and pepper to taste and serve immediately while hot.
9
g47
g11
g
