Cinnamon Free Sautéed Greens with Pine Nuts & Olive Oil
Vibrant, garlicky, and finished with a bright hit of lemon, this sautéed greens dish is the kind of simple side that makes a weeknight dinner feel genuinely special. Both kale and Swiss chard bring their own textures to the pan — the chard stems stay slightly toothy while the leafy greens wilt down into something silky and rich. A handful of toasted pine nuts scattered over the top adds a buttery crunch that ties the whole thing together beautifully. For anyone navigating a sensitivity to warming spices, this recipe is a natural fit — every ingredient on the list is straightforward and easy to verify, with no spice blends or hidden seasonings to second-guess. The heat here comes only from a pinch of red pepper flakes, which you can dial back or skip entirely without losing the soul of the dish. Good olive oil does a lot of the heavy lifting, coating the greens in a way that feels indulgent without being heavy. It comes together quickly and looks stunning on a platter, making it just as welcome at a dinner party as it is on a Tuesday night.
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!