From Noam’s kitchen
Warm Lemony Garlicky Winter Greens on Labane
Side · Vegetarian · 20 minutes
A simple, deeply satisfying dish for the days that call for a little comfort. Serve it as a side for dinner or as a beautiful meze salad on your table.
Ingredients
- 1 small onion, thinly sliced
- 3–4 cups mixed winter greens (kale, collards, chard)
- 2 big handfuls spinach
- 1 cup cooked chickpeas
- 2–3 garlic cloves, minced
- 2–3 tbsp olive oil (plus more for finishing)
- A pinch of cumin
- Juice of ½–1 lemon
- Salt, to taste
- Labane, for serving
- Sourdough toast, for serving
- Za’atar
- Fresh lemon zest
Method
- Heat olive oil and sauté onion until soft and lightly golden.
- Add kale, collards, and chard with a pinch of salt. Cook until wilted.
- Add spinach and let it soften.
- Stir in chickpeas, cumin, and garlic. Cook just until fragrant.
- Turn off heat and finish with fresh lemon juice.
- Spread labane onto a plate. Spoon the warm greens over the top.
- Drizzle with olive oil, sprinkle with za’atar and fresh lemon zest. Serve with sourdough toast.
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