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Charred Hearts-of-Palm with Green Olive–Anchovy Tapenade and Toasted Pine Nuts

4 servings · 2.1 g net carbs

2.1g Net carbs 8.9g Fat 3.1g Protein 101.5 kcal
Charred Hearts-of-Palm with Green Olive–Anchovy Tapenade and Toasted Pine Nuts

This recipe was generated with AI assistance; nutrition is computed from USDA FoodData Central.

4 servings  ·  prep 15 min  ·  cook 12 min  ·  total 27 min  ·  difficulty medium

Hearts of palm are charred in a hot skillet and dressed with a coarse tapenade made from green olives, capers, and anchovies. The tapenade is bound with olive oil and brightened with lemon juice and chopped parsley. Toasted pine nuts add a crunchy contrast while charring softens the hearts of palm and produces caramelized edges. Assembly is finished at the stove so the warm tapenade melds with the charred vegetables on the plate.

Ingredients

  • hearts of palmHearts of palm, Canned
    150 g
  • green olivesOlives, Green
    40 g
  • capersCapers, Canned
    20 g
  • anchoviesAnchovies, Canned in olive oil, with salt, drained
    20 g
  • olive oil
    20 ml
  • lemon juiceLemon juice, Raw
    10 ml
  • garlicGarlic, Raw
    6 g
  • pine nuts
    12 g
  • parsley
    6 g
  • saltSalt, Table
    2 g
  • black pepperSpices, Pepper, black
    1 g

Equipment

  • 12-inch skillet

Method

  1. Prepare hearts of palm: drain and pat 150 g hearts of palm very dry with paper towels, then slice each lengthwise into 6 to 8 mm-thick planks.
  2. Preheat a 12-inch skillet over medium-high heat until hot (the surface should shimmer). Add no oil, place hearts of palm in a single layer, and sear 2 to 3 minutes without moving until deep golden on the first side. Flip and sear the second side 2 minutes more until caramelized. Transfer to a plate and keep warm.
  3. Make the tapenade: coarsely chop 40 g green olives, 20 g capers, 20 g anchovies, 6 g garlic, and 6 g parsley on a board. Combine in a small bowl with 20 ml olive oil and 10 ml lemon juice, then season with 2 g salt and 1 g black pepper and stir until evenly distributed.
  4. Toast the pine nuts: wipe the skillet clean, return to medium heat, add 12 g pine nuts, and toast, shaking or stirring constantly, for 2 to 3 minutes until fragrant and lightly golden; remove immediately to stop cooking.
  5. Assemble and finish: spoon the olive–anchovy tapenade over the hot charred hearts of palm, scatter the toasted pine nuts on top, and serve warm as a small vegetable side alongside the main.
Prepare hearts of palm: drain and pat 150 g hearts of palm very dry with paper towels, then slice each lengthwise into 6 to 8 mm-thick planks.

Tips

Pro tip

  • Dry hearts of palm thoroughly before charring to encourage browning rather than steaming.
  • Chop the green olives and capers coarsely for a rustic texture that contrasts with the tender hearts of palm.
  • Toast pine nuts in a dry skillet until just fragrant and pale golden to avoid bitterness.

Frequently asked questions

Can I use black olives instead of green olives in the tapenade?
Yes. Black olives will give a milder, sweeter tapenade and a darker color, so the overall saltiness will be less pronounced; taste and add a touch more lemon juice if you want extra brightness.
What can I use if I don't want anchovies in the tapenade?
Omit the anchovies and increase capers slightly for briny umami, then add a small pinch of salt if needed; anchovies supply concentrated savory depth, so expect a milder final flavor when skipping them.
Why didn't the hearts of palm get any char?
They likely released water while cooking. Pat the hearts of palm very dry and preheat the skillet until hot, then sear without crowding for two to three minutes per side so the surface can caramelize.
My tapenade tastes too salty; how do I fix it?
Reduce or rinse the capers and/or use fewer anchovies next time; for the current batch, add a little extra lemon juice and chopped parsley to balance the salt and increase volume without adding sodium.
How should I store leftovers, and how do I reheat them?
Refrigerate leftovers within 2 hours of cooking — within 1 hour if the room is above 90°F (32°C). USDA general guidance for cooked leftovers is 3 to 4 days in the refrigerator at 40°F (4°C) or below, or the freezer for longer. Reheat until steaming hot throughout, to 165°F (74°C). These are USDA FoodKeeper general guidelines, not a measurement of this specific recipe.

Per serving

Primary macros

2.1g Net carbs 15% 63% 22%
Net carbs Fat Protein
2.1 gNet carbs
3.1 gProtein
8.9 gFat
1.7 gFiber
101.5Calories

Electrolytes

Na898 mgSodium
K126 mgPotassium
Mg38 mgMagnesium

Minerals

Calcium
48 mg
Iron
1.78 mg
Magnesium
38 mg
Phosphorus
58 mg
Potassium
126 mg
Zinc
0.81 mg
Copper
0.142 mg
Selenium
3.0 µg

Vitamins

Vitamin A
—
Vitamin C
—
Vitamin D
—
Vitamin E
—
Vitamin K
—
Thiamin (B1)
—
Riboflavin (B2)
—
Niacin (B3)
—
Pantothenic acid (B5)
—
Vitamin B6
—
Folate
—
Vitamin B12
0.63 µg

Other nutrients

Choline
—

Based on USDA source data. A dash means that nutrient wasn’t reported for this food — it doesn’t mean the food contains none. Nothing was estimated in its place.

71.4 g per serving

12 figures are unavailable. Nothing was estimated in its place.

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Published 18 August 2026

Nutrition computed from USDA FoodData Central, from the matched food records — never estimated by a model. How we compute these numbers.