https://www.bonappetit.com/recipe/braised-greens-with-aleppo-oil-and-feta/amp Used Ancho instead of Aleppo, maybe 2t next time. Use veg broth. Maybe add black-eyed peas, bacon, or ham hock. Heat ¼ cup oil in a large heavy pot over medium. Add fennel and cook, stirring occasionally, until softened and browned around the edges, 5–8 minutes. Add onion, season with salt, and cook, stirring occasionally, until translucent and just beginning to brown, 5–8 minutes. Add garlic and cook, stirring, until softened, about 3 minutes. Add kale and broccoli rabe to pot a handful at a time, tossing to wilt after each addition before adding more. Stir in red pepper flakes; season with salt. Add 3 cups water and bring to a gentle simmer. Reduce heat and cook, partially covered, until greens are very tender, 35–45 minutes. Meanwhile, bring Aleppo pepper, paprika, and remaining ¼ cup oil to a simmer in a small saucepan over low heat, swirling often, about 1 minute; let cool. Add lemon zest and lemon juice to greens; taste and season with more salt. Transfer to a serving platter along with some of the braising liquid and top with feta. Drizzle with Aleppo oil.