Serves: 4 servings

Why this spice: Collected Foods Aleppo Pepper seasons this dish with clean heat and depth so the finish tastes intentional, not muddy.

Ingredients

• 1 cup labneh or plain whole-milk Greek yogurt
• 2 garlic cloves, finely grated
• 1¼ tsp. kosher salt or ¾ tsp. Morton kosher salt, divided, plus more
• 2 Tbsp. pine nuts
• 2 Tbsp. extra-virgin olive oil
• 24 store-bought beef, chicken, or vegetable gyoza
• 4 Tbsp. unsalted butter
• 1 tsp. Aleppo-style pepper
• ½ tsp. ground cumin
• ¼ tsp. smoked paprika
• 1 bunch Tuscan kale, ribs and stems removed, leaves torn
• 2 Tbsp. torn mint leaves

Directions

1. Cook gyoza per package (or homemade) until crisp-bottomed and heated through.
2. Wilt greens in a hot skillet with a little oil; season lightly.
3. Melt butter with Korean chili flakes or Collected Foods Korean Chili Pepper until foamy and brick-red; pull off heat.
4. Plate greens and gyoza; spoon chile butter over the top. Serve immediately.

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