Sautéed Greens with Labneh and Pine Nuts

By LRay

Bon Appetit, February 2014, page 16.

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 cloves garlic 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°. Toast nuts on a small rimmed baking sheet, tossing occasionally, until golden brown, 6–8 minutes. Let cool.

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.

Heat 3 Tbsp. 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.

Serve greens with a dollop of labneh; top with lemon zest, shallots, nuts, and olive oil.