Long-time co-op member and friend Suzy Hilliard was kind enough to share this recipe with us. Suzy warns that you’ll need a large pot for the greens! If you use beet greens, use the remaining beets in Suzy’s recipe for Roasted Beets.

• 1 rectangle of Feta cheese, about 3/4 inch thick (Greek or French)
• 1/4 cup olive oil, divided
• 2 teaspoons fresh oregano leaves (or 1 teaspoon dried)
• 1/4 to 1/2 teaspoon crushed red pepper
• 2 garlic cloves, thinly sliced
• 1/2 teaspoon lemon zest
• 2 pounds greens (beet greens, dinosaur kale, spinach, or swiss chard)

Prepare the Marinade:
Combine 2 tablespoons olive oil, oregano, pepper, 1/2 the garlic, and lemon zest.

Cut the feta into large triangles and marinate for at least 10 minutes or up to an hour. Bake at 375 degrees for 10-15 minutes.

While the feta is baking, heat 2 tablespoons olive oil. Add the rest of the garlic and cook for 3-4 minutes. Add the greens one handful at a time and cook only 3-4 minutes at medium high heat. Drain liquid and place greens on a platter. Top with marinated feta, allowing marinade to coat greens. Serve with olives and crusty bread.