Stewed Vegetables with Olive Oil and Feta Cheese
Main Dishes • Greek
Description
Stewed vegetables with olive oil and feta cheese
Ingredients
- Olive Oil ½ cup
- Fennel 1 head
- Onion 1 head
- Coarse Salt to taste
- Garlic 8 cloves
- Tuscan kale 2 pieces
- Broccoli 1 piece
- Dried Red Pepper 1 teaspoon
- Aleppo pepper 1 tablespoon
- Paprika ½ teaspoon
- Lime Zest 1 tablespoon
- Freshly squeezed lemon juice 1 tablespoon
- Feta cheese 5 oz
Step-by-Step Guide
Step 1
Heat ¼ cup of oil in a heavy pot over medium heat. Add the fennel and sauté for 5-8 minutes, stirring occasionally, until softened and golden brown around the edges. Add the onion, season with salt, and sauté until translucent, about 5-8 minutes. Add the garlic and sauté, stirring, until softened (about 3 minutes).
Step 2
Add the kale and broccoli in handfuls. Before adding the next batch, ensure the previous one has softened. Stir in the red pepper and salt. Add 3 cups of water and bring to a boil. Reduce the heat and simmer, partially covered, until the vegetables are tender, about 35-40 minutes.
Step 3
Meanwhile, heat the Aleppo pepper, paprika, and the remaining ¼ cup of oil in a small skillet over low heat, stirring frequently, for about 1 minute. Let cool.
Step 4
Add the lemon zest and lemon juice to the vegetables, taste, and adjust salt as needed. Transfer to a serving dish, drizzle with a bit of the cooking liquid, and garnish with feta cheese. Drizzle with the spiced oil.
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