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Kale, Broccoli, and Feta Sauté

Kale, Broccoli, and Feta Sauté
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Serves 4| Hands-On Time: | Total Time:


  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.
By October, 2012

Nutritional Information

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

Quick Tip

Spice rack
For extra kick, sprinkle the vegetables with crushed red pepper before serving.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.