Brazil Nut Free Sautéed Greens with Pine Nuts & Olive Oil
Wilted kale and Swiss chard get a serious upgrade here, cooked down in fragrant garlic-infused olive oil until silky and tender, then finished with a bright squeeze of lemon and a scatter of toasted pine nuts. The combination of two hearty greens gives you layers of flavor and texture — earthy kale alongside the slightly more delicate chard — all brought together in one skillet with minimal fuss. A pinch of red pepper flakes adds just enough warmth to keep things interesting without overwhelming the dish. For anyone navigating tree nut concerns, it's worth knowing that pine nuts are the seeds of pine trees and are widely considered safe for those avoiding brazil nuts specifically, making this a satisfying way to enjoy that rich, nutty crunch without worry. Toasting the pine nuts in a dry pan before adding them to the greens is a small step that makes a big difference, coaxing out a deep, buttery flavor that elevates the whole plate. This is the kind of simple, vibrant side dish that pairs beautifully with roasted chicken, grilled fish, or even a bowl of pasta — and it comes together fast enough for a weeknight without feeling like a compromise.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!