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Bon Appétit

Braised Greens with Aleppo Oil and Feta

5.0

(7)

Image may contain Dish Food Meal Plant Platter and Vegetable
Dan Monick

Also known as the “cooked to hell” method, this braise from the duo behind L.A.’s Jon & Vinny’s and Animal, renders the greens meltingly tender. If you can’t find Aleppo, use 1½ tsp. crushed red pepper flakes instead.

Recipe information

  • Yield

    8 Servings

Ingredients

½

cup olive oil, divided

1

large fennel bulb, cored, thinly sliced

1

large onion, thinly sliced

Kosher salt

8

garlic cloves, thinly sliced

2

bunches Tuscan kale, tough stems removed, leaves torn into pieces

1

bunch broccoli rabe, tough stems removed, large clusters separated into smaller pieces

1

teaspoon crushed red pepper flakes

1

tablespoon Aleppo pepper

½

teaspoon paprika

1

tablespoon finely grated lemon zest

1

tablespoon fresh lemon juice

6

ounces feta cheese, broken into large pieces

Preparation

  1. Step 1

    Heat ¼ cup oil in a large heavy pot over medium. Add fennel and cook, stirring occasionally, until softened and browned around the edges, 5–8 minutes. Add onion, season with salt, and cook, stirring occasionally, until translucent and just beginning to brown, 5–8 minutes. Add garlic and cook, stirring, until softened, about 3 minutes.

    Step 2

    Add kale and broccoli rabe to pot a handful at a time, tossing to wilt after each addition before adding more. Stir in red pepper flakes; season with salt. Add 3 cups water and bring to a gentle simmer. Reduce heat and cook, partially covered, until greens are very tender, 35–45 minutes.

    Step 3

    Meanwhile, bring Aleppo pepper, paprika, and remaining ¼ cup oil to a simmer in a small saucepan over low heat, swirling often, about 1 minute; let cool.

    Step 4

    Add lemon zest and lemon juice to greens; taste and season with more salt. Transfer to a serving platter along with some of the braising liquid and top with feta. Drizzle with Aleppo oil.

Nutrition Per Serving

Calories (kcal) 230 Fat (g) 19 Saturated Fat (g) 5 Cholesterol (mg) 20 Carbohydrates (g) 11 Dietary Fiber (g) 3 Total Sugars (g) 4 Protein (g) 7 Sodium (mg) 240
Explore Bon AppétitFennelVegetableKaleLeafy GreensBroccoli RabeFetaCheeseSideGluten-FreeNut-FreeVegetarianKetoHealthyishBraise
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Reviews (7)

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  • My son made this last night and it was sensational. I wish my parents had served me vegetables like this when I was a kid. I might have actually eaten them. This was so full of flavour I could eat it as a meal on its own. It will definitely be on high rotation at our house.

    • Sara

    • Melbourne, Australia

    • 12/7/2020

  • Sensational! Not a huge greens fan but we keep getting them from our CSA. This recipe is a game changer. The oil is what makes it special. I made the Aleppo oil in the microwave. Heated 2 min at 50% power.

    • Seattle

    • 10/12/2020

  • I have never made braised greens before! But I have been looking for ways to incorporate the aleppo pepper that the BA crew can't stop talking about, and this seemed like the most aleppo-forward way for me to do it. It was even better tasting than I imagines it would be. The aleppo pepper oil smells amazing and livens the whole dish up. I made some beef and lamb meaballs with aleppo, parsley, and sumac to have alongside. It's so flavorful and bright and the greens are not bitter at all. Will be making again!!

    • Anonymous

    • Houston, TX 77005, US

    • 6/11/2018