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Preheat the oven to 220°C.
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.