- Yield: 4 Servings
- 2 tablespoons olive oil, plus more for drizzling
- 1 teaspoon cumin seeds (optional)
- 1 large or 2 small bunches kale (about 8 ounces total), stems removed and leaves torn into bite-size pieces, washed, and shaken dry (there should be a little water still clinging to the leaves)
- 3 cups nextover’d Simple Tomato Sauce
- 1 (15-ounce) can chickpeas, rinsed and drained
- 1 tablespoon fresh lemon juice, plus additional wedges for serving
- Kosher salt
- 1 (12-ounce) block feta, cut into ½-inch-thick slices
- Freshly ground black pepper
- Warm pitas or crusty baguette slices, for serving
How to Make It
- Preheat the oven to 350°F.
- Heat a 14-inch oven-safe skillet over medium heat and add the oil. When the oil’s hot, add the cumin seeds (if you’re using them) and let them sizzle gently for a minute or two. Add the kale in batches, letting each handful shrink and wilt before adding the next.
- When the last of the kale has wilted, add the tomato sauce, chickpeas, lemon juice, and ½ cup water. Give everything a stir and let it come to a simmer. Taste the sauce for salt and add a little if needed. (Whether it needs it will depend on how salty your tomato sauce is, but keep in mind that the feta is salty, too.)
- Nestle the feta slices into the sauce and give them a few good grinds of black pepper. Slide the skillet into the oven and bake until the feta has softened, about 15 minutes. Drizzle a little olive oil over the whole thing and serve with warm bread and lemon wedges.