One Pot Feta Greens

The most requested Studd Sibling recipe.

Serves:

4

Prep Time:

10min

Cook Time:

40min

Cuisine:

Mediterranean, Australian

This is probably the most requested recipe (and thus most cooked) in both our households. It’s a truly satisfying and delicious way to use up those tired greens in the crisper drawer that you overbought at the farmers’ market, promising yourself ‘this week will be different’. It’s a greens reset your body will thank you for.

The Feta is what levels up this dish, so buy the best quality you can afford (Greek, PDO and barrel-aged, if possible), and go low and slow on the leeks to take this beauty across the finish line.

We often eat this straight from the frying pan, scooped up with freshly buttered sourdough toast, but it also stands up as a refined side dish to roast chicken. Hot sauce certainly doesn’t go astray, either. If you know, you know.

Ingredients:

  • 50g unsalted butter
  • 2 large leeks, cut into 1cm-thick rounds
  • 1/2 bunch of silverbeet
  • 1/2 bunch of cavolo nero
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons balsamic vinegar
  • 100g/ 3.5oz Feta
  • lemon wedges, to serve

Method:

  1. Preheat the oven to 200°C
  2. Melt the butter in an ovenproof frypan over medium–low heat. Add the leek and a pinch of salt and cook, stirring occasionally, for 15–20 minutes, until softened and lightly caramelised.
  3. Tear the silverbeet and cavolo nero leaves from their stalks and shred the leaves into 5 cm pieces. Add to the pan and cook, stirring frequently, for 5 minutes. Stir in the oil and vinegar, then cover and cook for 10 minutes or until the greens have wilted. Remove the lid and sprinkle the feta over the top. Transfer to the oven and bake for 15 minutes or until the feta is golden. Serve with lemon wedges for squeezing over.
Original recipe created for by For The Best Things in Life Are Cheese- Ellie & Sam Studd. Photography by Lauren Bamford. Styling by Kirsten Jenkins.

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