Labneh with Swiss Chard, Black Olives, and Za'atar | Saveur

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