Kale, Broccoli, and Feta Sauté

Kale, Broccoli, and Feta Sauté
Paul Sirisalee
five_whole_stars
Click a Star to Rate This Recipe
preparation
25
minutes
cooking
25
minutes
Serves 4

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

Directions

  1. Heat the oil in a large skillet over medium-high heat. Add the broccoli, season with ½ teaspoon salt and ¼ teaspoon pepper, and cook, tossing occasionally, until tender, 8 to 10 minutes.
  2. Add the kale and cook, tossing occasionally, until tender, 6 to 8 minutes more. Fold in the Feta and olives.

 

Sue Li
October 2012

Nutritional Information

  • Per Serving
  • Calories 263
  • Fat 17 g
  • Sat Fat 5 g
  • Cholesterol 17 mg
  • Sodium 656 mg
  • Protein 10 g
  • Carbohydrate 22 g
  • Sugar 1 g
  • Fiber 6 g
  • Iron 4 mg
  • Calcium 356 mg
What does this mean? See Nutrition 101.

What did you think about this recipe?

View Earlier Comments