Barley Free Sautéed Greens with Pine Nuts & Olive Oil
Tender kale and Swiss chard come together in a skillet with golden garlic, a pinch of red pepper flakes, and a bright finish of fresh lemon juice — simple ingredients that deliver serious flavor. The greens wilt down into something silky and satisfying, while the toasted pine nuts on top add a buttery crunch that makes every bite feel a little special. Everything here is naturally free of grain-based ingredients, so there's no need to scrutinize labels or swap anything out — just cook and eat. A quick toast of the pine nuts in a dry pan is the secret move that elevates the whole dish, coaxing out a nutty depth that pairs beautifully with the slightly bitter greens. The double hit of extra-virgin olive oil — once for cooking, once drizzled at the end — keeps things rich without being heavy. It's the kind of vibrant, vegetable-forward side that works alongside roasted chicken, grilled fish, or honestly just a good piece of crusty bread.
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Learn more →Ingredients
4 servings
- 3 tbsp extra-virgin olive oil, divided
- 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
- 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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