I'm always on the lookout for good vegetarian meals. I hesitated on this one for a little while, because I'm the only one in our house who really likes feta, but decided to give it a shot since it's only 4 servings and I don't mind eating leftovers. So glad I did, because it's one of my favorite vegetarian meals that I've ever made. The garlic gets nice and crunchy, and all of the flavors really complement each other. Sarah tried a few bites without the feta and liked it enough that we might try it again with haloumi or a similar type of cheese to see if we can make it in a way that we'll both like the overall dish. If you like feta at all, I highly recommend this one.
Baked Feta and Greens with Lemony Yogurt
- ¼ cup plus 2 Tablespoons 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 teaspoons curry powder, divided
- 2 teaspoons kosher salt, divided, plus a pinch
- 1 teaspoon freshly ground black pepper, divided
- 1 (½-lb.) block Greek or Bulgarian feta, sliced 1/2" thick
- 8 garlic cloves, crushed
- 1 (15-ounce) can chickpeas, drained and rinsed
- ½ cup plain whole-milk Greek yogurt
- 1 Tablespoon fresh lemon juice
- Toasted country-style bread (for serving)
- Preheat oven to 350°F.
- Heat 2 tablespoons oil in a large heatproof skillet over medium heat. Add onion and cook, stirring occasionally, until softened, 6–8 minutes.
- Add greens in handfuls, letting wilt before adding another handful, and cook, stirring occasionally, until bright green and crisp-tender, about 5 minutes.
- Add ½ teaspoon curry powder, 1 teaspoon salt, and ½ teaspoon pepper. Stir to combine, then add 1 cup water.
- Lay feta over greens and transfer skillet to oven. Bake until feta is soft, 10–12 minutes.
- Meanwhile, heat remaining ¼ cup oil in a medium nonstick skillet over medium heat.
- Add garlic and cook, stirring, until fragrant and just beginning to turn golden around the edges, about 2 minutes.
- Add chickpeas, season with 1 teaspoon salt and ½ teaspoon pepper, and continue to cook, tossing occasionally, until browned and crisp around the edges, 8–10 minutes.
- Add remaining 1 teaspoon curry powder and toss to combine.
- Stir yogurt and lemon juice in a small bowl; season with a pinch of salt.
- Scatter chickpeas and toasted garlic over greens and feta. Dollop with seasoned yogurt. Serve with toast alongside.
I used Lacinato kale and wouldn't change a single thing about this recipe (aside from the change I already made, which was doubling the amount of garlic).