Chestnut Free Sautéed Greens with Pine Nuts & Olive Oil
Vibrant, garlicky, and finished with a bright squeeze of lemon, this skillet of wilted kale and Swiss chard is the kind of side dish that makes you feel genuinely good about dinner. The combination of two leafy greens gives you a range of textures — tender chard leaves alongside slightly heartier kale — all brought together with fragrant olive oil and a gentle kick of red pepper flakes. Toasted pine nuts scattered over the top add a buttery crunch that makes every bite feel a little more special. For anyone navigating a tree nut allergy that specifically involves chestnuts, this recipe is a clean, confident choice — pine nuts are botanically distinct and are the only nut in play here, so there's no hidden chestnut ingredient to worry about. The technique is straightforward: a quick toast, a slow garlic infusion, and a few minutes of tossing the greens until they're silky and just wilted. It comes together in one pan with minimal cleanup, making it an easy weeknight addition or an impressive addition to a larger spread.
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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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