Labneh with Swiss Chard, Black Olives, and Za'atar
This thick and tangy dip is swirled with braised swiss chard, Middle Eastern spices, and glugs of good olive oil.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Serving bowl
- Serving platter
- Whisk
- Skillet
- Spoon
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
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Ingredients
- 1 3⁄4 cups (16 oz.) labneh or plain whole-milk Greek yogurt
- 1⁄4 cup extra-virgin olive oil, plus more for drizzling
- 1 tbsp. kosher salt, plus more as needed
- 1 tbsp. unsalted butter
- 1⁄4 cup coarsely chopped Swiss chard stems (2 oz.)
- 3 cups coarsely chopped Swiss chard leaves (2½ oz.)
- 10 large black olives (kalamata or gaeta), pitted and coarsely chopped
- 3⁄4 tsp. fresh lemon juice
- 1 tsp. za’atar, for sprinkling
- Crusty or toasted bread, for serving
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