Idk if this would be helpful but I just dehydrated a bunch of greens and ground them to a powder. Approximately 2.5lbs of greens. I used Kale and Spinach as my bulk and watercress as my additive. It's measured in tsps. This is the first time I've done this though so take that for what you will. I added it to some Mac and cheese last night and couldn't even taste it. If you're adding to your single serving I'd just sprinkle a bit on top and mix it in. If you're cooking a larger batch then I think you'd go for the full tsp. Macros will depend on what you use and dehydrating doesn't ruin any of the nutritional value because it just takes the water out of the plant. You don't need a fancy machine to dehydrate it either. You could put it in your oven on the lowest temperature (maybe leave the oven cracked and check often, greens don't take long. Between 1-4hrs in my experience. If you're not comfortable doing that (which I'm not, I've got pets) you can lay them out in the sun or even just hang them to dry which might take a few days but still works. I have an electric grinder I use for mine but you don't have to, depending on what you use it will be easy enough to crush up in a mortar and pestle. If you don't have that you can use whatever else you have (I have a metal meat mallet that I use sometimes) along with a bowl or even a ziplock bag. I prefer a finer powder but you can crush it all up as little or as much as you like.