The perfect side dish, topped with a delicious labneh made from grass fed yogourt.

  • SIDE

  • serves-party-many

    4 People

  • cooktime
  • TIME

    Assembly: 15 minutes



For Labneh
1 tub Rolling Meadow 3.25% Plain Yogourt (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


For Labneh
1. Place cheesecloth-lined strainer over a bowl. Add yogourt and cover.
2. Place in the refrigerator and allow to set overnight, until you have a firm, cream cheese-like texture.
3. Remove from cheesecloth and store in an airtight container.

For Garlicky Kale
1. 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.
2. 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.
3. 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.
4. Serve while greens are still warm.