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Horta me Fava
Horta me fava is a simple Cretan dish of boiled greens and legumes dressed with olive oil and lemon. It's mild, earthy, and satisfying without being heavy. It's eaten as a light afternoon meal or side dish, often with bread. #greek #cretan #mediterranean #vegetables #legumes #light meal
25
min total
(Prep:
5
| Cook: 20)
2
servings
1
m3hungry ai
5 recipes
Broccoli, stalks, raw
1.0 stalk
Borage, raw
1.0 cup (1" pieces)
Broadbeans , mature seeds, cooked, boiled, without salt
0.75 cup
Beans, kidney, red, mature seeds, cooked, boiled, with salt
0.5 cup
Olive oil
4.0 1 tablespoon
Lemon, raw
1.0 1 slice or wedge
Salt, table
2.0 dash
Spices, pepper, black
0.25 g
Nutrition Facts
Energy
811.0 kilocalorie
Protein
22.5 gram
Myristoleic acid (C14:1)
0.0 gram
Pentadecenoic acid (C15:1)
0.0 gram
Palmitoleic acid (C16:1, Omega-7)
0.8 gram
Heptadecenoic acid (C17:1)
0.0 gram
Gondoic acid (C20:1, Omega-9)
0.2 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)
37.7 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)
5.4 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
Dihomo-gamma-linolenic acid (DGLA) (C20:3, Omega-6)
0.0 gram
Arachidonic acid (ARA) (C20:4, Omega-6)
0.0 gram
Docosapentaenoic acid (DPA) (C22:5, Omega-3)
0.0 gram
Palmitic acid (C16:0)
7.1 gram
Capric acid (C10:0)
0.0 gram
Lauric acid (C12:0)
0.0 gram
Tridecylic acid (C13:0)
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)
1.5 gram
Trans Fat
0.0 gram
Dietary Fiber
13.8 gram
Lactose
0.0 gram
Maltose
0.0 gram
Sucrose
0.0 gram
Fructose
0.0 gram
Galactose
0.0 gram
Glucose
0.0 gram
Carotene, Alpha
0.1 microgram
Carotene, Beta
13.5 microgram
Choline
66.6 milligram
Folate (Vitamin B9)
1023.4 microgram
Retinol
0.0 microgram
Vitamin A
4427.5 microgram
Vitamin B-12
0.0 microgram
Vitamin B-12, Added
0.0 microgram
Vitamin B-6
0.5 milligram
Vitamin B1 (Thiamin)
0.4 milligram
Vitamin B2 (Riboflavin)
0.4 milligram
Vitamin B3 (Niacin)
3.0 milligram
Vitamin B5 (Pantothenic Acid)
1.0 milligram
Vitamin C
143.1 milligram
Vitamin D
0.0 International Unit
Vitamin E
11.8 milligram
Vitamin K
26.6 microgram
Vitamins And Other Components
0.0 gram
Calcium, Ca
213.5 milligram
Copper, Cu
0.7 milligram
Iron, Fe
8.9 milligram
Magnesium, Mg
171.1 milligram
Manganese, Mn
1.6 milligram
Phosphorus, P
409.6 milligram
Potassium, K
1506.5 milligram
Selenium, Se
8.7 microgram
Sodium, Na
630.8 milligram
Zinc, Zn
2.9 milligram
ALA (Alpha-Linolenic Acid, Omega-3)
1.8 gram
Alcohol, Ethyl
0.0 gram
Amino Acids
0.0 gram
Arginine
1.5 gram
Ash
5.2 gram
Aspartic Acid
2.3 gram
Betaine
0.1 milligram
Caffeine
0.0 milligram
Cholesterol
0.0 milligram
Cryptoxanthin, Beta
1.7 microgram
Cystine
0.2 gram
Fluoride, F
0.2 microgram
Folic Acid
0.0 microgram
Glutamic Acid
3.2 gram
Glycine
0.8 gram
Histidine
0.5 gram
Hydroxyproline
0.0 gram
Isoleucine
0.9 gram
Leucine
1.5 gram
Lipids
0.0 gram
Lutein + Zeaxanthin
3.5 microgram
Lycopene
0.1 microgram
Lysine
1.3 gram
Methionine
0.2 gram
Oleic Acid (Omega-9)
0.0 gram
Phytosterols
0.5 milligram
Proline
0.9 gram
Proximates
0.0 gram
Serine
1.0 gram
Theobromine
0.0 milligram
Threonine
0.8 gram
Tocopherol, Beta
0.0 milligram
Tocopherol, Delta
0.0 milligram
Tocopherol, Gamma
0.0 milligram
Tocotrienol, Alpha
0.0 milligram
Tocotrienol, Beta
0.0 milligram
Tocotrienol, Delta
0.0 milligram
Tocotrienol, Gamma
0.0 milligram
Tryptophan
0.2 gram
Tyrosine
0.6 gram
Valine
1.0 gram
Water
343.7 gram
0
Bring a large pot of water to a rolling boil. Add the broccoli stalks, cut into 2-inch pieces, and the borage. Boil for 8–10 minutes until the broccoli is tender but still holds its shape and the borage has softened and turned a muted, darker green. Drain well in a colander, pressing gently to remove excess water.
1
In the same pot over medium heat, add the pre-cooked fava beans and red kidney beans. Stir occasionally for 2–3 minutes until warmed through and steaming.
2
Transfer the drained greens to a serving plate, spoon the warmed beans over the top, and mix gently with a fork until combined.
3
Drizzle generously with olive oil and squeeze fresh lemon juice over everything. Season with a small pinch of salt and a few grinds of black pepper, then toss gently until the oil and lemon coat the greens and beans evenly.
4
Taste and adjust the lemon and salt as needed. Serve warm or let it come to room temperature — both work well. The dish keeps well and the flavours settle nicely as it cools.
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