Recipe: Sautéed Garlic Greens with Caramelized Onion and Toasted Pine Nuts

I love, love, love kale.  Seriously.  I do.  I love that it is a nutrient powerhouse.  I use it often…and always!  Kale is high in fiber, unlike many other greens.  It’s a great source of nutrients, especially vitamin A and calcium.  It is a fantastic source of beta-carotene, which many nutrition experts believe is a major player in the battle against cancer, heart disease, and certain age-related diseases.  Kale also contains lutein and zeaxathin, carotenoids which help keep UV rays from damaging the eyes and causing cataracts.

Like I said…nutrient powerhouse.  And it always has a home in my kitchen.

That being said, I was using up the contents of my refrigerator not too long ago, and happened (as I often do) to have some greens inside.  It was, as it normally is, kale!  With a little inspiration from my Clean Food cookbook, I concocted a hearty and healthy dish with only a few ingredients, which I happened to have on hand.

Recipe: Sautéed Garlic Greens with Caramelized Onion and Toasted Pine Nuts

Sautéed Garlic Greens with Caramelized Onion and Toasted Pine Nuts
Sautéed Garlic Greens with Caramelized Onion and Toasted Pine Nuts

Servings: 6
Time: Prep 5 minutes; Cook 10 minutes


2 bunches dark leafy greens (kale, collards, mustard greens, dandelion greens or chard)
2 tablespoons extra virgin olive oil
1/2 sweet onion, sliced thin
3 garlic cloves, minced
1 tablespoon dry sherry
Water, as needed
Sea salt
Toasted pine nuts (optional, but adds great texture)


Remove dry stalk ends from the greens and chop the leaves into bite-size pieces.

In a Dutch oven or skillet over medium-low heat, sauté the onion, stirring often, to caramelize.  Add the garlic and cook for another 2-3 minutes, until soft.

Add greens and dry sherry and sauté for 1 minute.

Increase the heat to medium, add water (one tablespoon at a time) as needed to prevent sticking, cover, and cook until greens break down.

Remove from heat and toss with remaining tablespoon olive oil.  Season to taste with salt, top with pine nuts, and serve.


I fell in love with this dish.  The kale cooked down to perfection and mingled so well with the sweetness of the caramelized onion and the added flavor of the garlic and sherry.  The pine nuts really gave it a bit of texture, which just worked so well with the soft feel of the meal.  My roommate and I devoured this dish in no time flat.  Really delicious.

Loving finding new ways to enjoy my greens.  Can’t wait to make this one again.

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