Honey Free Sautéed Greens with Pine Nuts & Olive Oil
Leafy greens have never looked this good on a plate. Kale and Swiss chard get the full treatment here — wilted down in garlicky olive oil with a hit of red pepper flakes, then finished with a bright squeeze of lemon and a shower of toasted pine nuts. The result is something that feels restaurant-worthy but comes together in a single skillet with zero fuss. Sweeteners have a sneaky way of showing up in packaged sauces and pre-seasoned greens, but every ingredient here is straightforward and savory, so there's nothing to second-guess. Toasting the pine nuts in a dry pan first is a small step that pays off big — they turn golden and nutty and add just the right amount of richness against the tender, slightly bitter greens. A drizzle of good extra-virgin olive oil at the end keeps everything glossy and vibrant. This is the kind of side dish that makes people ask for the recipe before they've even finished their plate.
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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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