Baked Fontina and Kale with Sun-Dried Tomatoes

Baked Fontina and Kale with Sun-Dried Tomatoes

recipe by

320
calories
11
ingredients
4
servings
49

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Ingredients

9 cups curly kale fresh, cleaned and chopped in large pieces
3 tbsps butter plus more for greasing the pan
2 cloves garlic minced
2 tbsps flour
1 cup whole milk
3/4 cup fontina cheese cut in small cubes
3 tbsps pecorino romano cheese shredded
1 tbsp bread crumbs

Nutrition Facts

320
calories
22
g fat
4
g sugar
Amount Per Serving (recipe is 4 servings)
Calories 320
Calories From Fat 200
% Daily Value*
Total Fat 22g
34%
Saturated Fat 13g
65%
Trans Fat g
Cholesterol 70mg
23%
Sodium 650mg
27%
Potassium 510mg
15%
Total Carbohydrates 18g
6%
Dietary Fiber 2g
8%
Sugars 4g
Protein 15g
30%
Vitamin A
260%
Vitamin C
160%
Calcium
45%
Iron
15%

Weight Watchers Points

PointsPlus: 9
SmartPoints: 12