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6 Tbsp extra-virgin olive oil, divided

1 medium onion, sliced

2 bunches hearty greens, such as collard greens and/or Tuscan kale, ribs and stems removed, leaves sliced

½ tsp curry powder

2 tsp kosher salt, divided, plus more

1 tsp freshly ground black pepper, divided

1 ½-lb block Greek or Bulgarian feta, sliced ½" thick

4 garlic cloves, crushed

1 15-oz can chickpeas, drained, rinsed

Smoked paprika

Sumac

½ c plain whole-milk Greek yogurt

1 Tbsp fresh lemon juice

Toasted country-style bread (for serving)

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1. Preheat oven to 350°. Heat 2 Tbsp oil in a large heatproof skillet over medium. Add onion and cook, stirring occasionally, until softened, 6–8 minutes. Add greens in handfuls, letting wilt before adding another handful, and cook, stirring occasionally, until bright green and crisp-tender, about 5 minutes. Add curry powder; season with 1 tsp salt and ½ tsp pepper.

   Stir to combine, then add 1 c water. Lay feta over greens and transfer skillet to oven. Bake until feta is soft, 10–12 minutes.

2. Meanwhile, heat remaining olive oil in a large skillet over medium. Add chickpeas and stir to coat. Sprinkle chickpeas with salt, paprika, and sumak, and stir again. Cover with a splatter shield. Cook, stirring occasionally, until browned and crispy. Remove from heat and stir in garlic.

3. Stir yogurt and lemon juice in a small bowl; season with a pinch of salt.

4. Scatter chickpeas over greens and feta. Dollop with seasoned yogurt. Serve with toast alongside.

Tags: bonappetit, cheese, chickpea, dinner, easy, epicurious, feta, gluten-free, greens, healthyish, keto, main, nut-free, oven-bake, quick, side, veg, vegetarian, weeknight-meal, yogurt