Recipes
Garlicky Kale with Labneh
The perfect side dish, topped with a delicious labneh made from grass fed yogurt.
Side
Serves 4 People
Assembly takes 15 minutes
Ingredients
For Labneh
- 1 tub Rolling Meadow Dairy™ 3.25% Plain Yogurt (500 g)
For Garlicky Kale
- Olive Oil
- 2 shallots, thinly sliced
- 2-3 cloves of garlic, finely minced
- 1 pinch of red pepper flakes
- 1 head of kale, centre stem removed, leaves roughly chopped
- 1 lemon, zest
- Handful of roasted almonds, roughly chopped
- Crunchy sea salt
Instructions
For Labneh
- Place cheesecloth-lined strainer over a bowl. Add yogurt and cover.
- Place in the refrigerator and allow to set overnight, until you have a firm, cream cheese-like texture.
- Remove from cheesecloth and store in an airtight container.
For Garlicky Kale
- In a large skillet, heat a good glug of olive oil over medium heat. Add shallots and cook for 1-2 minutes until soft. Add garlic and red pepper flakes, and continue to cook for another minute ensuring garlic doesn’t brown.
- Add kale to skillet and toss to combine with garlic and shallots. Add a splash of water and cook until water has evaporated and greens have wilted.
- Divide amongst plates. Top with a scoop of labneh, lemon zest, roasted almonds, a drizzle more of olive oil and a good pinch of sea salt.
- Serve while greens are still warm.