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Picture of Kale, Broccoli, and Feta Sauté
mediterranean greek lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 750 kcal 38 %
  • Fat 64 g 99 %
  • Saturated 17 g 84 %
  • Carbs 29 g 10 %
  • Fiber 16 g 63 %
  • Protein 25 g 51 %
  • Cholesterol 67 mg 22 %
  • Sodium 1479 mg 62 %
  • Calcium 1055 mg 106 %
  • Magnesium 156 mg 37 %
  • Potassium 1697 mg 36 %
  • Iron 9 mg 48 %
  • Zinc 4 mg 38 %
  • Phosphorus 555 mg 79 %
  • Vitamin A 3140 µg 349 %
  • Vitamin C 453 mg 503 %
  • Thiamin (B1) 1 mg 44 %
  • Riboflavin (B2) 2 mg 129 %
  • Niacin (B3) 5 mg 31 %
  • Vitamin B6 1 mg 83 %
  • Folate equivalent (total) 351 µg 88 %
  • Vitamin B12 1 µg 53 %
  • Vitamin D 0 µg 2 %
  • Vitamin E 8 mg 52 %
  • Vitamin K 813 µg 678 %

* 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.

Kale, Broccoli, and Feta Sauté

Ingredients

  • 3 tablespoons olive oil
  • 4 cups broccoli florets
  • kosher salt and black pepper
  • 1 medium bunch kale, thick stems removed and leaves torn into bite-size pieces (about 10 cups)
  • 2 ounces Feta, crumbled (1/2 cup)
  • 1/4 cup kalamata olives, pitted and slivered

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