It’s Saturday…when you have buddies coming over for dinner however you don’t really feel like spending all day within the kitchen, I’ve bought simply the factor for you.
This baked feta recipe comes from the ebook Prepare dinner90 by David Tamarkin, the editor and digital director of Epicurious. It’s an amazing ebook that’s filled with accessible, easy-to-prepare dishes. Prepare dinner90 is actually a information that can assist you get within the behavior of cooking by cooking for 90 days in a row. It isn’t a food plan plan or a cleanse or something like that. The concept is that when you’re somebody who desires to cook dinner extra, that is form of a soar begin plan to get into the behavior.
I really like the message of this ebook, particularly this part from the intro: “Once you COOK90, your days change into more healthy as a result of cooking is an inherently wholesome habits. Cooking turns into sooner, as a result of every day cooking is a cycle during which every meal naturally connects to the following. And your meals merely will get higher, since you’re training cooking thrice a day.”
In the event you’re somebody that eats slightly little bit of all the pieces, this plan can be an amazing one to comply with (the recipes are usually not all vegetarian). For everybody else (me included), there are a bunch of produce-forward recipes which might be enjoyable and quick to make, like this baked feta!
I used to be drawn to this recipe as a result of I’m an enormous fan of feta cheese. I additionally love chickpeas and kale, so I couldn’t resist attempting this out. This recipe has solely a handful of substances, and all of us beloved it – even Jack, who stated, “what are these bizarre rectangles” earlier than digging in and devouring his plate. (After which going again for extra.)
In the event you’re a fan of straightforward, comforting, and wholesome meals, give this recipe a strive, and get extra inspiration to remain within the behavior of cooking from our recipe index!
Baked Feta with Chickpeas & Kale
- 2 tablespoons extra-virgin olive oil, extra for drizzling
- 1 teaspoon cumin seeds* (see observe)
- 1 bunch lacinato kale, stems eliminated and torn into chunk sized items
- 2 cups tomato sauce (this recipe is within the ebook)
- 1½ cups cooked chickpeas, drained and rinsed
- 1 tablespoon contemporary lemon juice, plus wedges for serving
- 1 (12-ounce) block of feta, minimize into ½-inch planks
- freshly floor black pepper
- pinch of crimson pepper flakes
- heat pita or baguette, for serving
- Preheat the oven to 350°F.
- Warmth a 10 or 12-inch oven-safe skillet over medium warmth and add the oil. Add the cumin seeds and allow them to sizzle gently for a minute or two. Add the kale in batches, letting every handful shrink and wilt earlier than including the following.
- When the final of the kale has wilted, add the tomato sauce, chickpeas, lemon juice, and ½ cup water. Stir and let it come to a simmer.
- Nestle the feta slices into the sauce and sprinkle with freshly floor black pepper. Slide the skillet into the oven and bake till the feta has softened, about 15 minutes. Drizzle with olive oil and a pinch of crimson pepper flakes and serve with heat pita and lemon wedges.
*In the event you use floor cumin, I like to recommend beginning with ½ teaspoon and including it in step three with the tomato sauce as a result of it will burn faster than entire cumin seeds.