Baked Feta with Garlicky Kale and Chickpeas

Katherine Gillen

Cheese for dinner? Don’t mind if we do. This recipe for baked feta might sound more like an appetizer than a main course (and you could certainly serve it as such), but the addition of tender, sautéed kale and chickpeas makes it hearty enough to be the star of the table.

And because the best dinners are the ones you can customize, feel free to adjust ingredients as you please. The kale can be swapped with any hearty green (like mustard greens or chard), the shallot can be replaced with onion and the feta can—actually, don’t skip the feta.

Baked Feta with Dill, Caper Berries and Citrus


Extra-virgin olive oil, as needed

1 medium shallot, sliced

2 bunches kale or other hearty greens, ribs and stems removed

3 garlic cloves, peeled and smashed

½ to 1 teaspoon crushed red pepper flakes

Kosher salt and freshly ground black pepper

One 15-ounce can chickpeas, drained and rinsed

One 10- to 12-ounce block feta cheese, cut into ½-inch slabs

Juice of one lemon

Pita, for serving


1. Preheat the oven to 350°F. In a medium skillet, heat a few tablespoons of olive oil over medium heat. Add the shallot and sauté until tender and translucent, about 5 minutes.

2. Working in batches if necessary, add the kale to the skillet. Season with salt and pepper, and cook until it begins to soften and wilt down, 6 to 8 minutes. Add the garlic and crushed red pepper flakes, followed by the chickpeas. Arrange the slices of feta on top.

3. Transfer the skillet to the oven and bake until the cheese is soft and melty, 10 to 15 minutes. (At this point, you can transfer to the broiler to brown the cheese, if desired.) Drizzle with lemon juice and serve with pita slices.