Fish 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 down with garlic and red pepper flakes in good olive oil until they're silky and just slightly spicy, then finished with a bright squeeze of lemon that lifts the whole thing. Toasted pine nuts scattered on top add a buttery crunch that makes every bite more interesting. Everything here is completely plant-based and straightforward — no sauces, no hidden ingredients, just honest produce and pantry staples you probably already have. It's the kind of dish that pairs with almost anything, from roasted chicken to a simple bowl of grains, and it comes together in well under fifteen minutes. If you've been looking for a way to actually enjoy eating more greens, this is a very good place to start.
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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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