Stewed Vegetables with Olive Oil and Feta Cheese

Main Dishes | Greek cuisine

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

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 - 6.3 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.