This recipe has Sodium as 168% (as a percentage of RDA).
You'll likely need to take this into account today to balance out your diet.
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 3.5% of RDA
• Calories: 44.8% of RDA
• Carbs: 13.2% of RDA
• Fat (total lipid): 51.2% of RDA
• Fiber: 18.4% of RDA
• Fructose: 7.9% of RDA
• Protein: 45.2% of RDA
• Sodium: 168% of RDA
• Sugar: 33.9% of RDA
• Vitamin A (IU): 118% of RDA
• Vitamin B6: 65.6% of RDA
• Vitamin C: 7.3% of RDA
• Iron: 10.0% of RDA
• Magnesium: 26.9% of RDA
• Manganese: 174% of RDA
• Niacin: 53.2% of RDA
• Potassium: 19.4% of RDA
• Zinc: 36.9% of RDA
If any nutritional component is greater than 75% of RDA
(or any vitamin/mineral is greater than 600% of RDA),
the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
Prepare the crepes according to the steps in the dependent recipe.
PREPARING THE FILLING
Heat olive oil in a 10-inch nonstick or well-seasoned cast iron or carbon steel skillet over medium heat until shimmering.
Add onion and cook, stirring, until softened, about 4 minutes.
Add kale, one handful at a time, cooking until starting to wilt before adding next handful.
Add lemon juice and season to taste with salt and pepper. Transfer to a medium bowl and fold in feta cheese and ham cubes.
Lay 1 crepe flat on a cutting board and spread 1/4 of kale/feta/ham mixture over half of crepe.
Fold other half over, then fold both halves over to form a quarter circle. Repeat with remaining crepes and filling.
Return skillet to medium heat and add butter, swirling until melted.
Add crepes and cook, swirling occasionally, until well browned and crisp. Flip crepes and cook on second side until browned and crisp. Transfer to a serving platter, garnish with minced fresh herbs (if desired), and serve.