- 1 tbsp extra virgin olive oil
- ½ cup pine nuts
- 4-5 cloves garlic
- 2 bunches of chard
- ½-1 lemon, juiced
- ¼-½ cup kalamata olives, pitted and chopped
- ¼ tsp sea salt, or to taste
Heat olive oil in a large pot or skillet over medium heat. Add pine nuts and sauté until slightly golden, about 3-5 minutes. Add garlic and sauté for 30 seconds more.
Then add wet greens and sauté until wilted and bright green, making sure all greens reach the heat, about 3-4 minutes.
Remove from heat and add half of the lemon juice (add more if preferred), olives, and sea salt. Serve immediately.
Recipe obtained from Dr. Kira Frketich, Mount Vista Health Care Centre, (2022).