Kale & Feta Bread (A Savoury Cake)

Sometimes the best recipes come from using what’s already in the kitchen – and this loaf is exactly that. It’s not quite a bread and not quite a cake, but something deliciously in between: soft, moist, and full of flavour from seasonal greens and herbs.

This Kale & Feta Bread is one of those recipes that feels right at home in early autumn, when the kale is at its best and fresh herbs are still lingering in the garden. The Greek yoghurt and olive oil keep the loaf light and tender, while the feta adds little pockets of salty tang. Slice it up for lunch, tuck into it alongside soup, or pop a slice into your picnic bag – it’s versatile, filling, and a brilliant way to enjoy the veg box.

What You’ll Need

• 150g kale, stalks removed

• Small bunch of parsley, chopped

• Small bunch of mint, chopped

• 200g spelt flour (or plain flour)

• 2 tsp baking powder

• ½ tsp salt

• ½ tsp black pepper

• 3 large eggs

• 200g Greek yoghurt

• 75ml olive oil

• 150g feta cheese, crumbled

Method

1. Heat your oven to 180°C (160°C fan) and line a loaf tin with baking paper.

2. Drop the kale into a pan of boiling water for 1–2 minutes, then drain. When cool enough to handle, squeeze out the water and chop it finely.

3. In a large bowl, combine the flour, baking powder, salt, and pepper.

4. In a separate bowl, whisk together the eggs, Greek yoghurt, and olive oil until smooth.

5. Fold the wet mixture into the dry, then stir through the chopped kale, herbs, and crumbled feta.

6. Spoon into the prepared tin, smooth the top, and bake for 40–45 minutes, until golden and a skewer comes out clean.

7. Let it cool slightly before slicing. Best served warm – maybe with a little butter – though it keeps well for a couple of days.

Variations & Tips

• Swap feta for goat’s cheese, or add a sprinkle of grated cheddar on top for extra flavour.

• Spring onions make a nice addition if you’ve got some lurking in the fridge.

• Leftovers are great toasted the next day with a fried egg on top.