Middle Eastern Seitan and Sourdough Breakfast Hash with Labneh

In a heavy-bottomed cast iron skillet over medium-high heat, dry-sear the seitan chunks until the edges are deeply golden and crisp, about 5 minutes.

Remove seitan.

Add the torn sourdough chunks to the same pan, allowing them to toast in the rendered juices and a touch of the olive oil from the olives until they are crunchy and golden brown.

Add the shredded collard greens and toss until they just begin to wilt, about 2 minutes.

Return the seitan to the pan, stirring in the chopped Kalamata olives and the preserved lemon paste to coat everything evenly.

The preserved lemon will provide a bright, floral acidity that cuts through the earthiness.

Plate the hash while steaming hot, dolloping the cold, creamy labneh directly into the center of the pile so it softens slightly against the hot ingredients.

Serve immediately, garnished with an extra crack of black pepper.