Ingredients:

8 ounces (1-2 bunches) collardini of other flowering brassica shoots 

2 tablespoons olive oil 

2 scallions, thinly sliced

2 garlic cloves, thinly sliced 

1 whole dried chile de arbol 

2 teaspoons whole coriander seed

¼ cup unsalted peanuts 

¼ cup unsweetened coconut flakes 

Kosher salt 

6 ounces whole fat Greek yogurt 

Zest of 1 lemon

Method:

Make the dukkah: Preheat the oven to 350°. Spread the peanuts and coconut flakes on a baking sheet and toast until fragrant taking on some color, 8 to 10 minutes. Let cool. 

In a spice grinder or food processor, add the toasted peanut mixture and the coriander seed and pulse until it reaches the texture of a coarse crumble. Mix in ½ teaspoon of kosher salt and set aside. (Dukkah can be made up to 3 days in advance and stored at room temperature in an airtight container.) 

Prepare the lemon yogurt: Mix the lemon zest and yogurt together until combined. Set aside. 

Prepare the collardini: In a large, deep skillet with a tight fitting lid, add about ½ inch of water and bring to a simmer over medium heat. Add the collardini and cover, and reduce the heat to low. Let steam for 8 minutes, until the stalks are tender. Remove to a cutting board, and drain excess water from the skillet. 

Return the skillet to the stove over medium-low heat. Add the olive oil, garlic, scallion, and dried chile. Stir occasionally, letting the garlic slowly cook over low heat (if the heat is too high it will burn), about 5 minutes. When the garlic is golden brown, add the steamed collardini back to the skillet and stir to coat in the infused oil. Cook, stirring, for 3-5 more minutes. Remove and discard the chile. 

To serve, swoosh a layer of yogurt on the plate, then pile the collardini on the yogurt. Sprinkle generously with the dukkah and serve.