sautéed greens with goat labne & olive jam dressing
Rated 4.5 stars by 2 users
Author:
Lachie McCallum & Kirsty Laird, Obelix & Co.
Servings
2 servings
"This dish is on our current bouchon menu. It is a great way of showcasing just some of the ways you can use our pantry items in-store. The greens we source from our family garden in the Macedon Ranges are planted during autumn to harvest during winter and into early spring. The extreme cold in the region can make growing anything in winter difficult!"
Lachie McCallum & Kirsty Laird, Obelix & Co.
Ingredients
-
½ bunch of mixed kale/silverbeet/chard/cavolo nero/broccoli rabe (whatever is in your garden or fridge!) including young tender stalks, washed and drained
-
½ jar Dreaming Goat Labne
- ½ lemon
- ½ shallot, diced
- 20g unsalted butter (Kirst and Lachy prefer Lard Ass Butter)
-
pinch of Mount Zero Pink Lake Salt
- pinch of dried chilli flakes
-
1 heaped dessert spoon (25g) Mount Zero Olive Jam
-
25-50g Mount Zero Early Harvest Picual Extra Virgin Olive Oil
Dressing
Directions
Place the olive jam in a small bowl and slowly pour in the olive oil whilst whisking to form a loose dressing consistency. Set aside.
Place butter and shallot in a pan and sauté for ten min on low heat.
Add the stalks of the greens and sauté for a further 5 min.
- Add the leaves and salt. Stir and place a lid on for a few minutes – still on low to medium heat.
- When greens are wilted remove from heat.
- Smear the labne onto your serving plate.
- Place greens on top. Sprinkle with chilli, drizzle with dressing (don’t be shy – it is a lovely foil for the bitter greens and the tang of the yoghurt!) and garnish with the lemon wedge.
- Serve immediately, being sure to squeeze the lemon over prior to enjoying.
1 comment
TEST