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Preheat oven to 400F. Adjust the rack in your oven to the middle position
PREPARING THE POTATO
Rinse and scrub each potato under cold running water. Look the cleaned potatoes over and remove any bruises or discolored spots with the tip of your knife.
Pierce each potato deeply with a fork or sharp knife four (4) times on each side at approximately 1-inch intervals (this will allow steam to escape during the baking). If you do not pierce the potatoes, they may explode during baking in your oven.
Rub the outside of the potato with olive oil.
Place the potatoes directly on the rack, turning halfway through.
Potatoes are done if tender when pierced with a fork and the internal temperature reaches 210 degrees F.
Remove potatoes from the oven. Slit across the top with a sharp knife. Gently pinch (squeeze) in each end of the potato towards the middle (using your thumb and index finger). The potato will then pop open and loosen the fluffy white interior from the skin. Be careful as there will be some steam.
PREPARING THE MISO KALE
During the last 10 minutes of the potatoes cooking, prepare the miso kale.
In a small bowl, whisk together miso, water, and dark brown sugar until combined.
Heat both sesame oils in a large sauce pan on medium high.
Once the oil is hot, add ginger and garlic. Stir constantly, until garlic is lightly browned, about 1 ½ minutes.
Add kale, stirring constantly, until slightly wilted.
Add miso mixture to kale; stir for one minute more until evenly combined and charring lightly on the edges.
Once potatoes are done and have been cut open, add parmesan cheese to each.
Top cheese with a few spoonfuls of the miso kale. Push it down so it really gets into the potato. Serve immediately.
This recipe has the following nutrient totals:
Protein 24.1 g
Carbohydrates 23.6 g
Iron 0.64 mg
Fiber 2.77 g
Calcium 10.00 mg
(plus many more nutrients)
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