This one skillet vegetarian dish of baked feta, crispy chickpeas and wilted hearty greens is the perfect summer-to-fall transition dinner. Add a warm loaf of crusty bread and a great bottle of vino and in about 40 minutes you’ll be sitting down to a titillating dinner for four as you catch the last rays of the September sunset.
What you’ll need
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
1 1/2 tsp. curry powder, divided
2 tsp. kosher salt, divided, plus more
1 (1/2-lb.) block Greek or Bulgarian feta, sliced 1/2″ thick
4 garlic cloves, crushed
1 (15-oz.) can chickpeas, drained, rinsed
1/2 cup plain whole-milk Greek yogurt
1 Tbsp. fresh lemon juice
Toasted country-style bread (for serving)
1 tsp. freshly ground black pepper, divided
How to make it
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.
What to drink
Whether you drink white or red, there’s a perfect match for this Baked Feta, Chickpea dish.
My immediate thought was to pair this with a Pecorino from Italy (no, not the cheese). Pecorino is an indigenous grape from the more southern regions of Italy. It’s bracing acidity, minerality and citrus notes would complement the creamy/lemony yogurt sauce and feta, as would a fuller bodied Sauvignon Blanc from California. The richer, more tropical lemon notes are the perfect foil for the crispy spiciness of the chickpeas and warm creaminess of the cheese.
If only red will do, I’d venture to a medium-bodied bottle, perhaps a peppery, juicy Cabernet Franc or the earthy, fruity deliciousness of a Barbera from Italy.
Our Top Picks:
La Valentina Pecorino 2017 – $17.99
Long Meadow Ranch Sauvignon Blanc 2017 – $21.95
DeForville Barbera D’Alba 2017 – $18.95
T’Jara Cabernet Franc 2013 – $22.95
Did you make this Baked Feta and Greens with Lemony Yogurt? What wine did you pair with it? For more delicious recipes, check out our blog. You can ask us any questions here (on our blog,) on Facebook or in the store. We are excited to hear from you! We also deliver locally, to East Hampton, Wainscott, Southampton, Watermill, Amagansett, Bridgehampton, Sag Harbor, and Montauk.
– Lisa Schock, Staff Writer