Baked Feta and Greens with Lemony Yogurt

Ingredients

• •6 Tbsp extra-virgin olive oil
• •1 medium onion
• •2 bunches hearty greens
• •1½ tsp curry powder
• •2 tsp kosher salt
• •1 tsp black pepper
• •1 block feta cheese
• •4 cloves garlic
• •1 can chickpeas
• •½ cup Greek yogurt
• •1 Tbsp lemon juice
• •1 loaf country-style bread

Cooking Instructions

1. 1.

   Preheat oven to 350°. Heat 2 Tbsp. 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 tsp. curry powder; season with 1 tsp. salt and 1/2 tsp. 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.

   25 min

2. 2.

   Meanwhile, heat remaining 4 Tbsp. 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 tsp. salt and 1/2 tsp. pepper, and continue to cook, tossing occasionally, until browned and crisp around the edges, 8-10 minutes. Add remaining 1 tsp. curry powder and toss to combine.

   12 min

3. 3.

   Stir yogurt and lemon juice in a small bowl; season with a pinch of salt.

   2 min

4. 4.

   Scatter chickpeas and toasted garlic over greens and feta. Dollop with seasoned yogurt. Serve with toast alongside.

   3 min