Celery 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 — it's the kind of side dish that feels both effortless and impressive. The Swiss chard stems get a head start in the pan so every part of the vegetable is perfectly cooked, while the leaves wilt down into something silky and deeply savory. Toasted pine nuts scattered over the top add a satisfying crunch and a buttery richness that makes the whole dish feel complete. Extra-virgin olive oil does the heavy lifting here, lending a fruity depth that ties all the flavors together beautifully. This is naturally free from celery and celery-derived ingredients at every step, so there's no need to scrutinize labels or swap anything out — the ingredient list is clean and straightforward from start to finish. It works equally well alongside roasted proteins, spooned over grains, or served as a light main with crusty bread to soak up the garlicky oil at the bottom of the pan.
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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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