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Garlicky labneh: Mix 2 cloves of finely grated garlic with 1 cup of labneh (or whole-milk Greek yogurt) and 1 tsp of Diamond Crystal kosher salt, plus more as needed.
Toast 2 tbsp of pine nuts (or chopped walnuts).
Prepare gyoza: Cook 24 store-bought or homemade beef, chicken, or vegetable gyoza in 2 tbsp of olive oil until browned on the bottom. Place the cooked gyoza over the garlic labneh on a plate.
Chili butter: Melt ¼ cup (½ stick/55g) of unsalted butter (or olive oil) over low heat and add 1 tsp of Aleppo chili flakes (or ¾ tsp paprika + ¼ tsp cayenne pepper), ½ tsp of ground cumin, and ¼ tsp of smoked paprika (or regular paprika). Swirl for 30 seconds until fragrant, and remove half the chili butter to a bowl.
Add 1 bunch of Tuscan kale, ribs and stems removed, leaves torn (or Swiss chard, collard greens, or spinach). Cook until the greens are wilted.
Serve the greens over the gyoza and sprinkle the pine nuts. Drizzle the remaining chili butter over the top.
Serve with 2 tbsp of torn mint leaves.