BAKED FETA AND GREENS WITH LEMONY YOGURT

Baked Feta and Greens with Lemony Yogurt image

Provided by Chris Morocco

Yield 4 servings

Number Of Ingredients 12

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 tsp. freshly ground black pepper, divided
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)

Steps:

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.