Sautéed Greens with Goat Labne & Olive Jam Dressing

Lachie McCallum & Kirsty Laird, Obelix & Co.


½ bunch of mixed kale/silverbeet/chard/cavolo nero/broccoli rabe (whatever is in your garden or fridge!) including young tender stalks, washed and drained

½ jar Dreaming Goat Labne*

½ lemon

½ shallot, diced

20g unsalted butter (Kirst and Lachy prefer Lard Ass Butter)

pinch of sea salt

pinch of dried chilli flakes


1 heaped dessert spoon (25g) Mount Zero Olive Jam

25-50g Mount Zero Early Harvest Picual Extra Virgin Olive Oil

*Regular cow's milk labneh can also be used, but make sure it's nice and tangy.


Place the onion 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 saute for ten min on low heat. 

Add the stalks of the greens and saute 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.

Ollie Hodgkins
"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.

Recipe Ingredients from the Mount Zero Range