3 tablespoons extra virgin olive oil
1 large leek , sliced into 1 cm thick rounds
½ bunch each silverbeet and kale, stalks removed and sliced
100g feta cheese, crumbled
¼ cup pinenuts, lightly toasted
Grated lemon zest from 1 lemon
Juice of ½ lemon
Salt and pepper
Preheat oven to 220 degrees celcius.
Add 1-2 tablespoons of olive oil to an oven-proof pan on medium-low heat. Add the leek, silverbeet and kale stalks with a pinch of salt flakes and cook, stirring occasionally for 15-20 minutes or until softened and lightly caramelized. Tear silverbeet and kale into 5cm pieces and add to pan. Cook, stirring regularly, for 5 minutes to coat. Add a little more olive oil if required, cover and cook until greens are wilted. Season very lightly. Remove lid and sprinkle crumbled feta over greens. Transfer to oven and bake for 15 minutes or until feta is golden. Remove from oven, sprinkle with pinenuts, lemon zest and a squeeze of lemon juice.
Note – if you don’t have an ovenproof pan the greens can be transferred to an oven-proof baking dish once wilted before feta is added.
