Baked Feta and Greens With Lemony Yogurt
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This cozy, tangy dish turns a humble block of cheese and greens into pure magic.
Ingredients:
Bake the Feta & Greens
Image credit: Epicurious
Ingredients:
- 6 Tbsp. extra-virgin olive oil, divided
- 1 medium onion, sliced
- 2 bunches hearty greens, such as collard greens and/or Tuscan kale, ribs and stems removed, leaves sliced
- 1½ tsp. curry powder, divided
- 2 tsp. kosher salt, divided, plus more
- 1 tsp. freshly ground black pepper, divided
- 1 (½-lb.) block Greek or Bulgarian feta, sliced ½" thick
- 4 garlic cloves, crushed
- 1 (15-oz.) can chickpeas, drained, rinsed
- ½ cup plain whole-milk Greek yogurt
- 1 Tbsp. fresh lemon juice
- Toasted country-style bread (for serving)
Bake the Feta & Greens
- Preheat oven to 350°F.
- Heat 2 Tbsp oil in an ovenproof skillet over medium heat.
- Sauté onion until soft (6–8 mins).
- Add greens in batches, wilting each before adding more. Cook until bright green (5 mins).
- Stir in ½ tsp curry powder, 1 tsp salt, and ½ tsp pepper.
- Pour in 1 cup water, top with feta, and bake until feta softens (10–12 mins).
- Heat 4 Tbsp oil in another skillet.
- Sauté garlic until fragrant (2 mins).
- Add chickpeas, 1 tsp salt, and ½ tsp pepper. Cook until crispy (8–10 mins).
- Toss with 1 tsp curry powder.
- Mix yogurt with lemon juice and a pinch of salt.
- Top greens and feta with chickpeas and garlic. Add yogurt dollops. Serve with toast.
