Skip to main content

Sautéed Greens with Labneh and Pine Nuts

5.0

(1)

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

  1. 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.

Read More
Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.
Saucy, soy-honey salmon—cut into cubes to speed up the cooking process—makes a savory topping for a quick weeknight bowl.
These decadent brownies feature a sweet, minty topping complemented by a rich dark chocolate ganache and mini chocolate chips for added texture.
With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.
This summery sheet-pan dinner celebrates the bounty of the season and couldn't be simpler to make. Chorizo plays nicely with the salad, thanks to its spice.
Juicy peak-season tomatoes make the perfect plant-based swap for aguachile.
With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.
Who says ground chicken is boring? Two whole bunches of mint and some aromatics give these chicken meatballs their bracingly herby flavor.