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Horta me Fava kai Apricot
A traditional Cretan dish of boiled greens and beans dressed simply with olive oil and lemon. The chicory and cardoon bring a mild bitterness that the beans round out, while fresh apricots add a bright, tart note. It's eaten warm or at room temperature, usually in the morning or as a light meal. #cretan #mediterranean #legumes #greens #vegetarian #breakfast
55
min total
(Prep:
15
| Cook: 40)
4
servings
m3hungry ai
5 recipes
Chicory roots, raw
3.0 cup (1" pieces)
Artichokes, frozen, unprepared
0.5 package (9 oz)
Broadbeans , mature seeds, raw
0.75 cup
Beans, navy, mature seeds, canned
1.0 cup
Beans, yellow, mature seeds, raw
0.5 cup
Cardoon, cooked, boiled, drained, with salt
150.0 gram
Apricot, with skin, raw
200.0 gram
Olive oil
3.0 1 tablespoon
Lemon juice, raw
2.0 fl oz
Salt, table
0.5 tsp
Nutrition Facts
Energy
1671.9 kilocalorie
Protein
79.2 gram
Myristoleic acid (C14:1)
0.0 gram
Pentadecenoic acid (C15:1)
0.0 gram
Palmitoleic acid (C16:1, Omega-7)
0.5 gram
Heptadecenoic acid (C17:1)
0.0 gram
Gondoic acid (C20:1, Omega-9)
0.1 gram
Erucic acid (C22:1, Omega-9)
0.0 gram
Nervonic acid (C24:1, Omega-9)
0.0 gram
Oleic acid (C18:1, Omega-9)
28.8 gram
Alpha-Linolenic acid (ALA) (C18:3, Omega-3)
0.0 gram
Docosahexaenoic acid (DHA) (C22:6, Omega-3)
0.0 gram
Eicosapentaenoic acid (EPA) (C20:5, Omega-3)
0.0 gram
Pufa 2:5 N-3 (epa)
0.0 gram
Linoleic acid (C18:2, Omega-6)
0.0 gram
Gamma-Linolenic acid (GLA) (C18:3, Omega-6)
0.0 gram
Stearidonic acid (SDA) (C18:4, Omega-3)
0.0 gram
Eicosadienoic acid (C20:2, Omega-6)
0.0 gram
Eicosatrienoic acid (ETE) (C20:3, Omega-3)
0.0 gram
Dihomo-gamma-linolenic acid (DGLA) (C20:3, Omega-6)
0.0 gram
Arachidonic acid (ARA) (C20:4, Omega-6)
0.0 gram
Adrenic acid (DTA) (C22:4, Omega-6)
0.0 gram
Docosapentaenoic acid (DPA) (C22:5, Omega-3)
0.0 gram
Palmitic acid (C16:0)
6.4 gram
Capric acid (C10:0)
0.0 gram
Lauric acid (C12:0)
0.0 gram
Myristic acid (C14:0)
0.0 gram
Pentadecylic acid (C15:0)
0.0 gram
Margaric acid (C17:0)
0.0 gram
Arachidic acid (C20:0)
0.0 gram
Behenic acid (C22:0)
0.0 gram
Lignoceric acid (C24:0)
0.0 gram
Butyric acid (C4:0)
0.0 gram
Caproic acid (C6:0)
0.0 gram
Caprylic acid (C8:0)
0.0 gram
Stearic acid (C18:0)
1.2 gram
Palmitelaidic acid (C16:1)
0.0 gram
Linolelaidic acid (C18:2)
0.0 gram
Erucic acid (C22:1, Omega-9)
0.0 gram
Dietary Fiber
78.8 gram
Starch
0.0 gram
Lactose
0.0 gram
Maltose
0.0 gram
Sucrose
4.3 gram
Fructose
4.1 gram
Galactose
0.0 gram
Glucose
5.7 gram
Carotene, Alpha
0.0 microgram
Carotene, Beta
36.6 microgram
Choline
181.5 milligram
Folate (Vitamin B9)
3769.3 microgram
Retinol
0.0 microgram
Vitamin A
289.8 International Unit
Vitamin B-12
0.0 microgram
Vitamin B-12, Added
0.0 microgram
Vitamin B-6
1.6 milligram
Vitamin B1 (Thiamin)
1.8 milligram
Vitamin B2 (Riboflavin)
1.1 milligram
Vitamin B3 (Niacin)
9.0 milligram
Vitamin B5 (Pantothenic Acid)
3.2 milligram
Vitamin B7 (Biotin)
0.0 microgram
Vitamin C
49.2 milligram
Vitamin D
0.0 International Unit
Vitamin E
11.0 milligram
Vitamin K
28.6 microgram
Calcium, Ca
617.3 milligram
Copper, Cu
2.4 milligram
Iron, Fe
22.7 milligram
Magnesium, Mg
706.8 milligram
Manganese, Mn
5.0 milligram
Phosphorus, P
1543.6 milligram
Potassium, K
4787.4 milligram
Selenium, Se
39.7 microgram
Sodium, Na
2817.6 milligram
Zinc, Zn
9.8 milligram
ALA (Alpha-Linolenic Acid, Omega-3)
6.6 gram
Alcohol, Ethyl
0.0 gram
Arginine
5.1 gram
Ash
17.5 gram
Aspartic Acid
8.4 gram
Betaine
0.3 milligram
Caffeine
0.0 milligram
Cholesterol
0.0 milligram
Cryptoxanthin, Beta
2.4 microgram
Cystine
0.8 gram
Fluoride, F
0.1 microgram
Folic Acid
0.0 microgram
Glutamic Acid
11.5 gram
Glycine
2.9 gram
Histidine
1.9 gram
Isoleucine
3.1 gram
Leucine
5.6 gram
Lutein + Zeaxanthin
9.2 microgram
Lycopene
0.0 microgram
Lysine
4.7 gram
Methionine
0.8 gram
Nitrogen
0.3 gram
Oleic Acid (Omega-9)
0.0 gram
Phytosterols
139.5 milligram
Proline
3.3 gram
Serine
3.8 gram
Theobromine
0.0 milligram
Threonine
2.7 gram
Tryptophan
0.8 gram
Tyrosine
2.0 gram
Valine
3.6 gram
Water
801.0 gram
0
Trim and wash the chicory roots, cutting them into bite-sized pieces and discarding any damaged outer layers. Soak in cold water for 5 minutes to loosen any grit, then drain well.
1
Bring a large pot of salted water to a rolling boil. Add the chicory root pieces and cook for 15–20 minutes until completely tender when pierced with a knife.
2
In a separate pot, bring salted water to a boil. Add the frozen artichokes and fresh broad beans and cook for 12–15 minutes until the artichokes are heated through and the beans are tender but not mushy.
3
While the other vegetables cook, warm the cardoon in a small pan with a splash of water over low heat for 3–4 minutes, stirring occasionally, until heated through and pliable.
4
Drain the navy beans and yellow beans in a colander, rinsing them if they are canned and salted. Warm them gently in a small pot over low heat for 2–3 minutes until no longer cold.
5
Drain the chicory roots thoroughly, pressing gently to remove excess water. Drain the artichokes and broad beans as well. Combine all the vegetables and beans together in a large bowl.
6
Dress the warm vegetables with olive oil, fresh lemon juice, and salt to taste. Toss gently for about 1 minute until everything is evenly coated and the vegetables glisten.
7
Halve the fresh apricots and scatter them over the top just before serving. Serve warm or at room temperature — the tartness of the fruit cuts through the earthiness of the greens.
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