Chicken Free Sautéed Greens with Pine Nuts & Olive Oil
Tender kale and Swiss chard come together in one skillet for a side dish that feels both rustic and a little bit fancy. The greens are coaxed into silky, wilted perfection with garlic-infused olive oil and a pinch of red pepper flakes that add just enough warmth without overwhelming the dish. Toasting the pine nuts first is the kind of small step that makes a big difference — they turn golden and nutty, adding a satisfying crunch on top of the tender greens. A final drizzle of fresh olive oil and a squeeze of lemon juice brighten everything up and keep the flavors clean and vibrant. This is a completely plant-forward dish built entirely from vegetables, nuts, and pantry staples, so there's no need to think twice about what's in it. It works beautifully as a weeknight side alongside grains or pasta, but it's also impressive enough to bring to a dinner table where you want something green that people will actually eat.
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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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