If you've been reading this blog regularly, you know that we eat plenty of meat in my household. Whether it's seafood, pork, chicken, beef or lamb, we are equal opportunity meat eaters. But we also eat LOTS of fruits, vegetables, grains and legumes. We are, in other words, omnivores, and there are at least two nights each week where meat is not an ingredient in our supper at all.
The recipe below, which I adapted from one I found on Epicurious, has become one of our favorite vegetarian meals, especially on days when I've made some fresh sourdough bread. So if you are like me and are always on the lookout for fun and interesting ideas for your Meatless Mondays, look no further. Even the kale-averse in your family will be going back for seconds.
Baked Feta with Kale and Crispy Chickpeas
4 tablespoons extra-virgin olive oil, divided
1 medium yellow onion, sliced
1 bunch Tuscan kale, ribs and stems removed, leaves sliced
1 tablespoon A Bite of Good Spicy Turmeric Blend (get yours here), divided*
Freshly ground black pepper
1 (8-oz) block Greek feta in brine, sliced 1/2" thick
4-6 garlic cloves, crushed
1 (15-oz.) can chickpeas, drained, rinsed
1/2 cup plain whole-milk Greek yogurt
1 tablespoon fresh lemon juice
Warm country-style sourdough bread or crusty baguette (for serving)
Preheat oven to 350 F. Heat 2 tablespoons oil in a large cast iron skillet over medium. Add onion and cook, stirring occasionally, until softened, 6–8 minutes. Add kale and cook, stirring occasionally, until bright green and crisp-tender, about 5 minutes. Add 1/2 tablespoon Spicy Turmeric blend as well as a pinch of Kosher salt and another pinch of pepper. Stir to combine, then add 1/2 cup of water. Lay feta over the kale and transfer the skillet to the oven. Bake until feta is soft, about 15 minutes.
Meanwhile, heat remaining 2 tablespoons oil in a medium nonstick skillet over medium. Add garlic and cook, stirring, until fragrant and just beginning to turn golden brown, about 90 seconds. Add chickpeas and season with a large pinch of salt and a smaller pinch of pepper. Cook, tossing or stirring occasionally, until browned and crisp around the edges, 8–10 minutes. Add remaining 1/2 tablespoon Spicy Turmeric blend and toss or stir to combine.
Stir yogurt and lemon juice in a small bowl; season with a pinch of salt.
Scatter chickpeas and toasted garlic over kale and feta. Drizzle with yogurt and serve with warm bread alongside for dipping.
I promise you won't even miss the meat.
* You can substitute your favorite curry powder here if you don't have my Spicy Turmeric blend.