Makes 4 servings

For the Labneh

1. Place a cheesecloth-lined strainer over a bowl, add yogurt and cover.
2. Place the bowl in the refrigerator and allow to set overnight, until you have a firm, cream cheese-like texture.
3. Once set, remove from cheesecloth and store in an airtight container

For Garlicky Kale

1. In a large skillet, heat a good dollop of olive oil over medium heat. Add shallots and cook for 1 to 2 minutes until soft.
2. Add garlic and red pepper flakes and continue to cook for another minute ensuring garlic doesn’t brown.
3. Add kale to skillet and toss to combine with garlic and shallots. Add a splash of water and cook until water evaporates and greens have wilted.
4. Divide amongst plates. Top with a scoop of labneh, lemon zest, roasted almonds, a drizzle of olive oil and a good pinch of sea salt.
5. Serve while greens are still warm.