Dairy Free Sautéed Greens with Pine Nuts & Olive Oil
Leafy greens have never looked this good on a plate. Kale and Swiss chard get coaxed into silky, tender perfection with garlic-infused olive oil and a pinch of red pepper flakes for just the right amount of heat. A bright squeeze of fresh lemon juice at the end lifts everything, cutting through the richness and making the flavors pop in a way that feels almost restaurant-worthy. The toasted pine nuts scattered on top add a buttery crunch that makes every bite more interesting — and yes, every single ingredient here is completely plant-based, so there's nothing to swap or second-guess. This is the kind of side dish that works alongside almost anything, from roasted chicken to a simple bowl of grains, and it comes together in one skillet with minimal cleanup. If you've been looking for a way to actually enjoy eating more greens, this is it.
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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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