Low Sodium Sautéed Greens with Pine Nuts & Olive Oil

Total time25 min

Prep time10 min

Cook time15 min

Low Sodium Sautéed Greens with Pine Nuts & Olive Oil

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Ingredients

4 servings

3 tbsp extra-virgin olive oil, divided
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
See all
3 cloves garlic, thinly sliced
1 bunch kale (about 8 oz), stems removed, leaves roughly torn
1 bunch swiss chard (about 8 oz), stems thinly sliced, leaves roughly torn
¼ cup pine nuts
¼ tsp red pepper flakes
¼ tsp sea salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 tbsp fresh lemon juice

Instructions

1
Heat a large skillet over medium heat. Add the pine nuts and toast, stirring frequently, until golden and fragrant, about 3–4 minutes. Transfer to a small bowl and set aside.
2
Add 2 tbsp of the olive oil to the same skillet over medium-low heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is fragrant and just beginning to turn golden at the edges, about 2 minutes. Watch closely, as the garlic can brown quickly.

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