Leafy greens with pepper and pine nuts; Inspirations from Antakya
I hope you enjoy this easy, delicious and refreshing vegetarian dish with crunchy pine nuts. It complements any grills (we enjoyed it with grilled salmon) as well as pasta, olives, cheese very well. This dish is also gluten-free.
Recipe type: Turkish, gluten-free vegetarian courses
Cuisine: Turkish Cuisine
Serves: 4
  • 200 gr / 8 oz. spring greens (or Swiss chard, kale spinach), trimmed and finely chopped (including stems)
  • 2 small or 1 large onion, finely chopped
  • 1 red bell pepper or pointy pepper, finely chopped
  • ½ juice of lemon
  • 30 ml/ 2 tbsp. water
  • 30 ml/2 tbsp. olive oil
  • Salt and ground black pepper to taste
  • To serve:
  • 50 gr/ 2 oz. pine nuts
  • 10 ml/ 2 tsp. olive oil
  • 10 ml/ 2 tsp. red pepper flakes (optional)
  1. Heat the olive oil in a wide, heavy pan. Stir in the onions and chopped bell peppers. Sauté over medium heat for 5 minutes, they will start to soften.
  2. Add the chopped spring greens and mix well. Season with salt and ground black pepper. Stir and cook over medium heat for 3 minutes.
  3. Stir in the lemon juice and 2 tbsp. water, combine well. Cover and cook for a further 8 minutes under low to medium heat. The vegetables will still retain a delicious bite to them, turn the heat off.
  4. While the spring greens are cooking, heat 2 tsp. olive oil in a small pan.
  5. Stir in the pine nuts and sauté under low to medium heat for about 3 minutes. Please keep an eye on the pine nuts, as they tend to brown quickly. Turn the heat off.
  6. Combine the pine nuts with the cooked greens, peppers and onions, mix well.
  7. Serve hot with red pepper flakes sprinkled over if you like. This dish is delicious with grills, fish and pasta. Olives and cheese aside go well too.
Recipe by Ozlem's Turkish Table at https://ozlemsturkishtable.com/2014/05/leafy-greens-with-pepper-and-pine-nuts-inspirations-from-antakya/