Macadamia Free Sautéed Greens with Pine Nuts & Olive Oil
Tender kale and Swiss chard come together in a garlicky, lemon-kissed sauté that feels both rustic and restaurant-worthy. The greens wilt down beautifully in fruity extra-virgin olive oil, picking up warmth from red pepper flakes and a bright finish from a squeeze of fresh lemon juice. Toasting the pine nuts first is the kind of small step that makes a big difference — they turn golden and fragrant in just a few minutes and add a satisfying crunch to every bite. For anyone navigating tree nut sensitivities, it's worth knowing that pine nuts are the only nut in this dish, and there are no macadamias or macadamia-based oils anywhere in the ingredient list. The recipe keeps things clean and straightforward, relying on whole, recognizable ingredients that are easy to source and verify. It works equally well as a weeknight side alongside roasted chicken or fish, or piled onto a grain bowl for a more substantial meal. Simple, vibrant, and genuinely delicious — this is the kind of greens dish that converts even the skeptics at the table.
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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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