Co-created by Cyprus Café chef Vera Hansen and owner Alison Dance, this dish is health conscious and spring driven. The shades of green display just how charged the vegetables are with vitamins and minerals.
Brassicas are members of the mustard family. The name Brassica is Latin for “cabbage.” They cover a wide-range of familiar vegetables such as kale, bok choy, broccoli, Brussels sprouts, cabbage, cauliflower, turnips, collard greens, kohlrabi, and more. Many of these vegetables are available throughout Southwest Colorado in the early spring, making this dish easily attainable. There are enough members in the Brassica family to easily swap one for another when making this dish.
Combining the Brassicas with feta, tomatoes, fresh herbs, and green chile gives this dish a “Mediterranean meets the Southwest” twist. This dish is a pleasure to eat.
Green Chile Baked Feta
Serves 2 as main dish / 4 as appetizer
4 oz. feta cheese
3 Roma tomatos
2 green chiles
2 tablespoon chopped red onion
1 teaspoon fresh chopped garlic
2 teaspoon chopped fresh oregano
1 teaspoon chopped fresh mint
Preheat oven to 400 degrees. In a bowl, toss 2 Roma tomatoes and green chiles in a splash of olive oil. Place on a baking sheet and roast until blistered, about twenty minutes.
While tomatoes and chiles roast, chop the remaining Roma tomato and put it in a bowl with chopped red onion, oregano, mint, and garlic. Once the tomatoes and chiles are finished roasting, remove from the oven, let cool, then chop. Place in the bowl with herbs and mix gently. Add salt and pepper for taste.
In oven-safe cookware, place feta cheese and drizzle with 2 tablespoons of olive oil. Take tomatoes, chiles, and herbs and top the feta. Cover and bake at 400 degrees for ten minutes, or until feta is heated through.
3 cups freshly chopped kale, washed with stems removed
3 cups freshly chopped chard, washed with stems removed
1 large head of bok choy or 2 smaller heads, wash and chop half, leaving the rest more intact
Juice of one lemon
Garlic, salt, and pepper
In a large sauté pan, heat olive oil with ¼ teaspoon of salt and pepper. Place chard, kale, and bok choy in pan and sauté for one to two minutes.
Add ½ teaspoon of garlic and lemon juice to taste and continue to sauté until tender. If needed, sprinkle some water on the Brassicas and cover for a few minutes to soften.
Remove feta from oven. Place on platter and surround the feta with the freshly sautéed Brassicas. Serve immediately.
If fresh herbs are not available, substitute dried herbs
For green chile, use fresh or canned.