FEATURED RECIPE

Green Shakshuka with Chard, Kale, Spinach, and Feta

Green Shakshuka with Chard, Kale, Spinach, and Feta
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In Israel, the best time to make this shakshuka is in the winter when spinach, chard, and other leafy greens are at their sweetest. Thick, slightly tart stews made from slow-cooked greens are one of the hallmarks of both Tunisian and Libyan (Tripolitan) cuisine (see the recipe for Tripolitan T’Becha B’Salik in Shuk). So if red shakshukas were made with leftover tomato stews, it’s entirely possible that leftover stews of simmered greens were repurposed as green shakshukas. In Israel, green shakshukas are almost as popular as red ones, and they come in many versions. This one, relatively slowly cooked and seasoned with cumin and caraway, has some of the stewy texture typical of North African dishes, with the feta adding a Balkan note in the true Israeli spirit of culinary mash-up.

INGREDIENTS

  • ÂĽ cup (60 ml) extra-virgin olive oil
  • 2 leeks, white parts chopped and green tops very thinly sliced
  • 3 medium garlic cloves, thinly sliced
  • 1 small jalapeño chile, cored, seeded, and thinly sliced
  • 5 or 6 Swiss chard leaves, leaves coarsely chopped, stems thinly sliced
  • 1 small bunch Tuscan kale (also called lacinato or dinosaur), stemmed, leaves coarsely chopped
  • 3 cups baby spinach or trimmed and coarsely chopped regular spinach
  • 1 teaspoon ground caraway
  • ‍1 teaspoon ground cumin
  • Kosher salt and freshly ground black pepper
  • ‍½ cup (120 ml) homemade or low-sodium store-bought chicken stock or vegetable stock or water
  • 1 tablespoon fresh lemon juice
  • 6 to 8 large eggs

To Serve

  • 5 ounces (140 g) feta cheese, coarsely crumbledExtra-virgin olive oil
  • Za’atar
  • Crusty bread or challah

Directions

  1. Heat the oil in a large skillet over medium heat. Add the leeks, garlic, jalapeño, and chard stems and sauté until softened and lightly caramelized, 10 to 12 minutes (take care not to brown the garlic). Add the kale, spinach, and the chard leaves and cook, stirring often, until wilted and soft, 3 to 4 minutes. Add the caraway and cumin, and season very lightly with salt (the feta is quite salty) and several twists of pepper.
  2. Add the stock and the lemon juice and cook for 5 to 7 minutes, then reduce the heat to low and cook for another few minutes, until the greens meld into a thick, dark green, stewy sauce. Taste and adjust the seasoning.
  3. Use a large spoon to create little wells in the greens mixture. Carefully break 1 egg into a cup or ramekin, then slip it into one of the wells; repeat with the remaining eggs. (Cracking the egg into a cup first lets you inspect it for any runaway bits of shell.) Cover and simmer until the egg whites are set but the yolks are still a little runny, about 7 minutes. Remove the skillet from the heat.
  4. Sprinkle the shakshuka with the feta, drizzle with oil, and sprinkle generously with za’atar. Serve the shakshuka directly from the skillet, with plenty of crusty bread or challah.

Excerpted from SHUK by Einat Admony and Janna Gur (Artisan Books). Copyright © 2019.

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