Stewed vegetables with olive oil and feta cheese

8 servings

90 minutes

Stewed vegetables with olive oil and feta cheese are a vibrant dish of Greek cuisine infused with Mediterranean aromas. Its origins trace back to traditional Greek recipes that combine fresh vegetables, healthy olive oil, and rich spices. The tenderness of stewed fennel, kale, and broccoli is complemented by the spicy notes of garlic and red pepper. A light tang from lemon adds freshness to the dish, while feta cheese contributes a creamy, salty touch. This dish is perfect as a standalone meal or as a side to meat or fish. It brings warmth on cool evenings and energizes with its richness in vitamins and healthy fats. Enjoy this exquisite flavor as if embarking on a gastronomic journey to the heart of Greece.

Energy value per serving

• Calories: 308.6
• Proteins: 13.4g
• Fats: 19.5g
• Carbohydrates: 23.2g

Ingredients

• Olive oil: 0.5 glass
• Fennel: 1 head
• Onion: 1 head
• Coarse salt: to taste
• Garlic: 8 clove
• Tuscan kale: 2 pc
• Broccoli cabbage: 1 pc
• Dried red pepper: 1 tsp
• Aleppo pepper: 1 tbsp
• Paprika: 0.5 tsp
• Lime zest: 1 tbsp
• Freshly squeezed lemon juice: 1 tbsp
• Feta cheese: 180 g

Cooking steps

1. Heat ¼ cup of oil in a heavy pot over medium heat. Add fennel and sauté for 5-8 minutes, stirring occasionally, until soft and golden at the edges. Add onion, season with salt, and sauté until translucent for 5-8 minutes. Add garlic and sauté, stirring, until soft (about 3 minutes).

   Required ingredients:

   • Olive oil: 0.5 glass
   • Fennel: 1 head
   • Onion: 1 head
   • Coarse salt:  to taste
   • Garlic: 8 cloves

2. Add kale and broccoli in handfuls. Before adding the next batch, ensure the previous one has softened. Add red pepper and salt. Pour in 3 cups of water and bring to a boil. Reduce heat and simmer, partially covered, until vegetables are tender for 35-40 minutes.

   Required ingredients:

   • Tuscan kale: 2 pieces
   • Broccoli cabbage: 1 piece
   • Dried red pepper: 1 teaspoon
   • Coarse salt:  to taste
   • Olive oil: 0.5 glass

3. Meanwhile, heat Aleppo pepper, paprika, and the remaining ¼ cup of oil in a small skillet, sautéing over low heat, stirring frequently, for about 1 minute. Let it cool.

   Required ingredients:

   • Aleppo pepper: 1 tablespoon
   • Paprika: 0.5 teaspoon
   • Olive oil: 0.5 glass

4. Add lemon zest and lemon juice to the vegetables, taste, and add salt to taste. Transfer to a serving dish, pour in a little of the cooking liquid, and garnish with feta cheese. Drizzle with spiced oil.

   Required ingredients:

   • Lime zest: 1 tablespoon
   • Freshly squeezed lemon juice: 1 tablespoon
   • Coarse salt:  to taste
   • Feta cheese: 180 g
   • Olive oil: 0.5 glass