Entrees

One-pot greens with barrel-aged feta

Name: One-pot greens with barrel-aged feta
Yield: 2
Ingredients: 50g unsalted butter; 2 large leeks, cut into 1cm-thick rounds; 1/2 bunch silverbeet; 1/2 bunch cavolo nero; 1 tbs extra virgin olive oil; 2 tsp balsamic vinegar; 100g barrel-aged feta (we used Will Studd Aphrodite); Lemon wedges, to serve

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by Ellie and Sam Studd

May 15, 2019

This moreish and healthy recipe works well as a side dish. We love it for weekend brunch, plated up next to eggs and toast.

50g unsalted butter
2 large leeks, cut into 1cm-thick rounds
1/2 bunch silverbeet
1/2 bunch cavolo nero
1 tbs extra virgin olive oil
2 tsp balsamic vinegar
100g barrel-aged feta (we used Will Studd Aphrodite)
Lemon wedges, to serve

Method

1.

Preheat the oven to 220°C.
2.

Melt butter in an ovenproof frypan over medium-low heat. Add leek and a pinch of salt flakes, and cook, stirring occasionally, for 15-20 minutes or until softened and lightly caramelised. Tear silverbeet and cavolo nero leaves from stalks, shred into 5cm pieces and add to pan. Cook, stirring regularly, for 5 minutes to coat. Stir in oil and vinegar, cover and cook for 10 minutes or until greens are wilted. Season very lightly. Remove lid and sprinkle feta over greens. Transfer to oven and bake for 15 minutes or until feta is golden. Squeeze over lemon to serve.