Sautéed Greens With Labneh And Pine Nuts

• 2 tablespoons pine nuts
• 2 medium shallots, thinly sliced into rings, separated
• 1/2 cup vegetable oil
• Kosher salt
• 3 tablespoons olive oil, plus more for serving
• 2 garlic cloves, finely chopped
• 1 pound hardy greens, ribs and stems removed if needed, leaves torn
• 1 teaspoon finely grated lemon zest
• 2 teaspoons fresh lemon juice
• Freshly ground black pepper
• 1/2 cup labneh (Lebanese strained yogurt) or plain Greek yogurt

1. Preheat oven to 350u0b0F. Toast nuts on a small rimmed baking sheet, tossing occasionally, until golden brown, 6-8 minutes. Let cool.
2. Combine shallots and vegetable oil in a small saucepan. Cook over medium-high heat, stirring occasionally, until shallots are golden, 8-10 minutes. Using a slotted spoon, transfer shallots to a paper towel- lined plate; season with salt.
3. Heat 3 tablespoons olive oil in a large skillet over medium heat; cook garlic, stirring, until fragrant, about 30 seconds. Add greens in batches, tossing to wilt slightly before adding more, about 2 minutes. Add lemon juice and toss; season with salt and pepper.
4. Serve greens with a dollop of labneh; top with lemon zest, shallots, nuts, and olive oil.

nuts, shallots, vegetable oil, kosher salt, olive oil, garlic, hardy greens, lemon zest, lemon juice, freshly ground black pepper, yogurt

Taken from www.epicurious.com/recipes/food/views/sauteed-greens-with-labneh-and-pine-nuts-51214420 (may not work)