Baked Feta and Greens with Lemony Yoghurt

Ingredients for Baked Feta and Greens with Lemony Yoghurt

• 6 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

• 1 1/2 teaspoons curry powder, divided

• 2 teaspoons kosher salt, divided, plus more

• 1 tesked nymalen svartpeppar, delad

• 1 (1/2-lb.) block Greek or Bulgarian feta, sliced 1/2" thick

• 4 garlic cloves, crushed

• 1 (425g) can chickpeas, drained, rinsed

• 120 ml naturell grekisk yoghurt med helmjölk

• 1 matsked färsk citronsaft

• Toasted country-style bread (for serving)

How to make Baked Feta and Greens with Lemony Yoghurt

Preheat oven to 350°. Heat 2 tablespoons oil in a large heatproof skillet over medium. 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 1/2 teaspoons curry powder; season with 1 teaspoon salt and 1/2 teaspoons 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 60ml oil in a medium nonstick skillet over medium. 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 1/2 teaspoons 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 yoghurt 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 yoghurt. Serve with toast alongside.

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