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Nutrition Facts
Serving Size 62 g
(Approx. 10 Servings)
Amount Per Serving
Calories 60 Calories From Fat 40
% Daily Value*
Total Fat 4.5 g 7%
Saturated Fat 0.5 g 3%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 200 mg 8%
Total Carbohydrate 5 g 2%
Dietary Fiber 2 g 8%
Sugars 2 g
Protein 1 g
Vitamin A 15% Iron 4%
Vitamin C 35% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Roasted Kale Salsa

Prep Time
20 minutes
Cook Time
30 minutes
Total Time
50 minutes
10  People


Recipe makes 10 Servings

4 cup(s) chopped kale
6 tomatillos
10 garlic cloves
3 jalapeño pepper, cut in half & seeded
3 Tbsp extra virgin olive oil
1 Tsp kosher salt
1 Tsp black pepper
1/2 cup(s) red onions, minced
1 cup(s) green onions, diced
1 cup(s) cilantro leaves, packed
1 Tsp ground cumin
2 Tbsp lime, juiced
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Pre-heat oven to 400ºF.
In a large bowl combine kale with whole tomatillos, garlic cloves and jalapeños. Toss with olive oil, salt and pepper.
Spread out on a sheet pan and roast about 25-30 minutes or until kale is slightly browned and softened. Remove from oven and allow to cool.
Place cooled kale mixture, onions, cilantro, cumin and lime juice in a blender. Process on high speed until all ingredients are well blended (a little water may be added to get the emulsion going).
Season salsa to taste with extra salt and pepper as needed. Chill 30 minutes to allow flavors to meld.


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