Mediterranean Diet Friendly Sautéed Greens with Pine Nuts & Olive Oil
Few dishes capture the spirit of Mediterranean eating quite like a skillet full of wilted greens finished with good olive oil and a squeeze of lemon. This one layers kale and Swiss chard together, so you get a mix of textures — the sturdy chew of kale alongside the more tender chard leaves, with the sliced chard stems adding a subtle bite throughout. Toasted pine nuts bring a buttery richness that makes the whole thing feel indulgent without straying from wholesome, plant-forward ingredients. Garlic and red pepper flakes bloom in olive oil before the greens ever hit the pan, building a fragrant base that coats every leaf as it wilts down. The final drizzle of extra-virgin olive oil and fresh lemon juice is what ties it all together — bright, grassy, and just a little sharp in the best way. It comes together in a single skillet with minimal cleanup, making it just as practical as it is delicious. Serve it alongside fish, grilled chicken, or simply with crusty bread to soak up the garlicky oil at the bottom of the pan.
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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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