MSG Free Sautéed Greens with Pine Nuts & Olive Oil
Tender kale and Swiss chard hit the pan with fragrant garlic, a pinch of red pepper flakes, and good extra-virgin olive oil — and the result is a side dish that feels both rustic and a little bit special. A squeeze of fresh lemon juice at the end brightens everything up, while toasted pine nuts add a buttery crunch that makes each bite genuinely satisfying. Every single ingredient here is whole and unprocessed, so there's no need to squint at a label wondering what's hiding in a seasoning packet or sauce. Cooking the chard stems first, then folding in the leaves in batches, means you get perfectly wilted greens without any mushiness. It's the kind of simple, clean cooking that proves you don't need shortcuts or additives to build real depth of flavor. Serve it straight from the skillet while the pine nuts are still warm and fragrant — it disappears fast.
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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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