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Horta me Fassolia kai Feta

Name: Horta me Fassolia kai Feta
Prep time: 5 min
Cook time: 15 min
Yield: 2 servings
Ingredients: 1.5 cup (1" pieces) Beet greens, cooked, boiled, drained, without salt; 0.75 1 cup Kidney beans, from canned, reduced sodium; 3 1 tablespoon Olive oil; 2 fl oz Lemon juice, raw; 0.5 tsp Salt, table; 0.25 g Cheese, feta

A Cretan snack of boiled beet greens and kidney beans, dressed with olive oil, lemon, and crumbled feta. The greens are earthy and tender, the beans add body, and the feta brings a salty, tangy finish. It's eaten at room temperature, usually in the afternoon, and comes together in under twenty minutes. #greek #cretan #vegetarian #mediterranean #beans #light snack

20 min total (Prep: 5 | Cook: 15)

2 servings

m3hungry ai

5 recipes

Beet greens, cooked, boiled, drained, without salt 1.5 cup (1" pieces)

Kidney beans, from canned, reduced sodium 0.75 1 cup

Olive oil 3.0 1 tablespoon

Lemon juice, raw 2.0 fl oz

Salt, table 0.5 tsp

Cheese, feta 0.25 g

Energy

807.2 kilocalorie

Total Fat

60.1 gram

Monounsaturated Fat

34.5 gram

Polyunsaturated Fat

8.1 gram

Saturated Fat

13.0 gram

Trans Fat

0.0 gram

Carbohydrates

50.5 gram

Vitamins

29120.8 mg

Carotene, Alpha

8.6 microgram

Carotene, Beta

9916.1 microgram

Choline

77.9 milligram

Folate (Vitamin B9)

329.8 microgram

Retinol

46.9 microgram

Vitamin A

17560.1 microgram

Vitamin B-12

0.6 microgram

Vitamin B-12, Added

0.0 microgram

Vitamin B-6

0.6 milligram

Vitamin B1 (Thiamin)

0.5 milligram

Vitamin B2 (Riboflavin)

1.1 milligram

Vitamin B3 (Niacin)

2.5 milligram

Vitamin B5 (Pantothenic Acid)

1.2 milligram

Vitamin C

79.1 milligram

Vitamin D

6.3 microgram

Vitamin E

14.5 milligram

Vitamin K

1074.8 microgram

Vitamins And Other Components

0.0 gram

Minerals

6207.0 mg

ALA (Alpha-Linolenic Acid, Omega-3)

0.8 gram

Alcohol, Ethyl

0.0 gram

Amino Acids

0.0 gram

Aspartic Acid

0.6 gram

Betaine

0.6 milligram

Caffeine

0.0 milligram

Cholesterol

33.4 milligram

Cryptoxanthin, Beta

2.4 microgram

Fluoride, F

0.1 microgram

Folic Acid

0.0 microgram

Glutamic Acid

1.6 gram

Isoleucine

0.4 gram

Lutein + Zeaxanthin

3940.4 microgram

Lycopene

0.0 microgram

Methionine

0.2 gram

Oleic Acid (Omega-9)

0.0 gram

Phytosterols

0.0 milligram

Proximates

0.0 gram

Theobromine

0.0 milligram

Tryptophan

0.2 gram

Bring a large pot of water to a boil. Add the beet greens and cook for 10–12 minutes until the stems are tender enough to snap cleanly between your fingers and the leaves have turned a deep, dull green. Drain well in a colander, pressing gently to push out excess water.

While the greens cook, tip the canned kidney beans into a colander and rinse under cool running water for about 30 seconds until the water runs clear. Set aside to drain.

Transfer the warm drained greens to a serving plate or shallow bowl. Add the rinsed kidney beans and toss gently to combine.

Drizzle the olive oil evenly over the greens and beans, then squeeze the lemon juice over everything. Season with salt, toss gently, and taste — the dressing should be bright and a little sharp against the earthy greens.

Scatter the crumbled feta over the top and leave the plate to sit for 3–4 minutes before serving. The feta will soften slightly from the residual heat. Taste once more and adjust lemon or salt as needed before bringing it to the table.

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Horta me Fassolia kai Feta

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