Labneh with Swiss Chard Black Olives and Zaatar
Ingredients
- 1 3⁄4 cups (16 oz.) labneh or plain whole-milk Greek yogurt
- 1⁄4 cup extra-virgin olive oil, plus more for drizzling
- 1 tbsp. kosher salt, plus more as needed
- 1 tbsp. unsalted butter
- 1⁄4 cup coarsely chopped Swiss chard stems (2 oz.)
- 3 cups coarsely chopped Swiss chard leaves (2½ oz.)
- 10 large black olives (kalamata or gaeta), pitted and coarsely chopped
- 3⁄4 tsp. fresh lemon juice
- 1 tsp. za’atar, for sprinkling
- Crusty or toasted bread, for serving
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