How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Kale, Broccoli, and Feta Saute?

You need 6 ingredients. The key ingredients include: 3 tablespoons olive oil, 4 cups broccoli florets, kosher salt and black pepper, 1 medium bunch kale, thick stems removed and leaves torn into bite-size pieces (about 10 cups), and more.

Is Kale, Broccoli, and Feta Saute suitable as vegetarian?

Yes, Kale, Broccoli, and Feta Saute falls under the Vegetarian category and is a great choice for this type of meal.

How do I store leftover Kale, Broccoli, and Feta Saute?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Kale, Broccoli, and Feta Saute Recipe

Name: Kale, Broccoli, and Feta Saute
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 4 cups broccoli florets; kosher salt and black pepper; 1 medium bunch kale, thick stems removed and leaves torn into bite-size pieces (about 10 cups); 2 ounces feta, crumbled (1/2 cup); ¼ cup kalamata olive, pitted and slivered

Try this homemade Kale, Broccoli, and Feta Saute recipe the whole family will love. Made with olive oil, broccoli florets, kosher salt and bunch kale. E…

This Kale, Broccoli, and Feta Saute relies on simple, everyday ingredients such as olive oil, broccoli florets, kosher salt and black pepper and feta, crumbled (1/2 cup). It comes together quickly and makes 4 servings, at about 228 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Vegetarian

Servings: persons

3 tablespoons olive oil
4 cups broccoli florets
kosher salt and black pepper
1 medium bunch kale, thick stems removed and leaves torn into bite-size pieces (about 10 cups)
2 ounces feta, crumbled (1/2 cup)
¼ cup kalamata olive, pitted and slivered

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
228 kcal
Category
Vegetarian

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