Recipe Menu
Picture of Braised Greens with Aleppo Oil and Feta
mediterranean greek lunch/dinner

Updated

Be the first to rate this recipe.

Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1867 kcal 93 %
  • Fat 155 g 239 %
  • Saturated 39 g 196 %
  • Carbs 88 g 29 %
  • Fiber 45 g 180 %
  • Protein 59 g 117 %
  • Cholesterol 151 mg 50 %
  • Sodium 3792 mg 158 %
  • Calcium 2610 mg 261 %
  • Magnesium 352 mg 84 %
  • Potassium 4142 mg 88 %
  • Iron 22 mg 125 %
  • Zinc 12 mg 105 %
  • Phosphorus 1382 mg 197 %
  • Vitamin A 2072 µg 230 %
  • Vitamin C 535 mg 594 %
  • Thiamin (B1) 2 mg 136 %
  • Riboflavin (B2) 4 mg 283 %
  • Niacin (B3) 15 mg 96 %
  • Vitamin B6 3 mg 224 %
  • Folate equivalent (total) 795 µg 199 %
  • Vitamin B12 3 µg 120 %
  • Vitamin D 1 µg 5 %
  • Vitamin E 31 mg 207 %
  • Vitamin K 2846 µg 2371 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Braised Greens with Aleppo Oil and Feta

Ingredients

  • ½ cup olive oil, divided
  • 1 large fennel bulb, cored, thinly sliced
  • 1 large onion, thinly sliced
  • Kosher salt
  • 8 garlic cloves, thinly sliced
  • 2 bunches Tuscan kale, tough stems removed, leaves torn into pieces
  • 1 bunch broccoli rabe, tough stems removed, large clusters separated into smaller pieces
  • 1 teaspoon crushed red pepper flakes
  • 1 tablespoon Aleppo pepper
  • ½ teaspoon paprika
  • 1 tablespoon finely grated lemon zest
  • 1 tablespoon fresh lemon juice
  • 6 ounces feta cheese, broken into large pieces

Login or Join to leave a comment

Login Join

Discussion (0)