Name: Sautéed Greens with Labneh and Pine Nuts
Yield: Makes 4 servings
Ingredients: 2 tablespoons pine nuts; 2 medium shallots, thinly sliced into rings, separated; 1/2 cup vegetable oil; Kosher salt; 3 tablespoons olive oil, plus more for serving; 2 garlic cloves, finely chopped; 1 pound hardy greens, ribs and stems removed if needed, leaves torn; 1 teaspoon finely grated lemon zest; 2 teaspoons fresh lemon juice; Freshly ground black pepper; 1/2 cup labneh (Lebanese strained yogurt) or plain Greek yogurt

If you like Greek yogurt, you'll love labneh.

Recipe information

Yield
Makes 4 servings

Ingredients

2 tablespoons pine nuts

2 medium shallots, thinly sliced into rings, separated

1/2 cup vegetable oil

Kosher salt

3 tablespoons olive oil, plus more for serving

2 garlic cloves, finely chopped

1 pound hardy greens, ribs and stems removed if needed, leaves torn

1 teaspoon finely grated lemon zest

2 teaspoons fresh lemon juice

Freshly ground black pepper

1/2 cup labneh (Lebanese strained yogurt) or plain Greek yogurt

Preparation

Step 1
Preheat oven to 350°F. Toast nuts on a small rimmed baking sheet, tossing occasionally, until golden brown, 6–8 minutes. Let cool.
Step 2
Combine shallots and vegetable oil in a small saucepan. Cook over medium-high heat, stirring occasionally, until shallots are golden, 8–10 minutes. Using a slotted spoon, transfer shallots to a paper towel– lined plate; season with salt.
Step 3
Heat 3 tablespoons olive oil in a large skillet over medium heat; cook garlic, stirring, until fragrant, about 30 seconds. Add greens in batches, tossing to wilt slightly before adding more, about 2 minutes. Add lemon juice and toss; season with salt and pepper.
Step 4
Serve greens with a dollop of labneh; top with lemon zest, shallots, nuts, and olive oil.

TagsYogurt Dairy Leafy Greens Vegetable Shallot Side Dinner Gluten Free Vegetarian Easy Weeknight Meals 30 Minutes or Less Quick Saute Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Recipe notes