Rating: 4.5 stars
23 Ratings
  • 5 star values: 18
  • 4 star values: 0
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0

For the best flavor, opt for the full-fat feta. You use just a bit, and it's worth the big boost of flavor.

Source: Better Homes and Gardens

Gallery

Credit: Andy Lyons

Recipe Summary

prep:
20 mins
cook:
12 mins
total:
32 mins
Servings:
4
Yield:
6 3/4 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat 1 tablespoon of the oil in a 4-quart Dutch oven over medium-high heat. Add onions and garlic and cook and stir for 3 to 4 minutes or until tender. Stir in broth and potatoes. Bring to boiling; reduce heat. Cover and cook for 10 to 15 minutes or until potatoes are tender. Stir in kale and oregano. Cover and cook for 2 to 3 minutes or until kale has wilted. Remove from heat. Stir in lemon zest and juice and remaining oil. Let stand 10 minutes. Season to taste with salt and pepper. Top with cheese and additional lemon zest, if desired.

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Nutrition Facts

269 calories; fat 10g; cholesterol 13mg; saturated fat 3g; carbohydrates 36g; mono fat 6g; poly fat 1g; insoluble fiber 6g; sugars 6g; protein 10g; vitamin a 3427.6IU; vitamin c 66mg; thiamin 0.2mg; riboflavin 0.3mg; niacin equivalents 4mg; vitamin b6 0.6mg; folate 99.7mcg; vitamin b12 0.4mcg; sodium 727mg; potassium 1149mg; calcium 170mg; iron 2.3mg.
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