Hazelnut Free Sautéed Greens with Pine Nuts & Olive Oil
Wilted kale and Swiss chard get a seriously satisfying upgrade here, tossed in fragrant garlic-infused olive oil and finished with a bright squeeze of lemon. The real star is the toasted pine nuts scattered on top — they bring a buttery, golden crunch that makes every bite feel a little indulgent. For anyone navigating tree nut concerns, pine nuts are botanically distinct from hazelnuts and are used here as the only nut in the dish, so there's no hidden risk lurking in the ingredient list. The technique is straightforward: you build flavor in layers, starting with the garlic and red pepper flakes, then coaxing the chard stems and leafy greens down into something silky and tender. A final drizzle of good extra-virgin olive oil ties everything together and keeps the dish tasting fresh rather than heavy. This is the kind of vibrant, vegetable-forward side that works alongside roasted chicken, pasta, or a simple grain bowl without missing a beat.
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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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