Baked Feta and Greens with Lemony Yogurt

Name: Baked Feta and Greens with Lemony Yogurt
Yield: 4 servings
Ingredients: 1 6 Tbsp. extra-virgin olive oil, divided; 1 1 medium onion, sliced; 1 2 bunches hearty greens, such as collard greens and/or Tuscan kale, ribs and stems removed, leaves sliced; 1 1 1/2 tsp. curry powder, divided; 1 2 tsp. kosher salt, divided, plus more; 1 1 tsp. freshly ground black pepper, divided; 1 1 (1/2-lb.) block Greek or Bulgarian feta, sliced 1/2" thick; 1 4 garlic cloves, crushed; 1 1 (15-oz.) can chickpeas, drained, rinsed; 1 1/2 cup plain whole-milk Greek yogurt; 1 1 Tbsp. fresh lemon juice; 1 Toasted country-style bread (for serving)

From the kitchen of Carly

Wilted greens cradle soft, melting feta while curry spice and garlicky chickpeas add depth and texture. A dollop of lemony yogurt cuts through the richness, making this one-skillet dinner feel bright and substantial without weighing you down.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

16 Tbsp. extra-virgin olive oil, divided
11 medium onion, sliced
12 bunches hearty greens, such as collard greens and/or Tuscan kale, ribs and stems removed, leaves sliced
11 1/2 tsp. curry powder, divided
12 tsp. kosher salt, divided, plus more
11 tsp. freshly ground black pepper, divided
11 (1/2-lb.) block Greek or Bulgarian feta, sliced 1/2" thick
14 garlic cloves, crushed
11 (15-oz.) can chickpeas, drained, rinsed
11/2 cup plain whole-milk Greek yogurt
11 Tbsp. fresh lemon juice
1Toasted country-style bread (for serving)

Instructions

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.
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.
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.