sautéed greens with goat labne & olive jam dressing
"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.
Lachie McCallum & Kirsty Laird, Obelix & Co.
2 servings
Lachie McCallum & Kirsty Laird, Obelix & Co.
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.
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