Mushroom Free Sautéed Greens with Pine Nuts & Olive Oil
Vibrant, garlicky, and finished with a bright squeeze of lemon, this sautéed greens dish is the kind of simple side that somehow steals the show at the table. Kale and Swiss chard are wilted down together in fragrant olive oil until they're silky and tender, with just enough red pepper flakes to keep things interesting. Toasted pine nuts add a rich, buttery crunch on top that makes every bite feel a little more special than your average weeknight vegetable. The whole thing comes together in one skillet, which means minimal cleanup and maximum flavor. For anyone navigating a fungi-free diet, this recipe is naturally in the clear — every ingredient is clean, whole, and easy to verify at a glance. The lemon juice at the end lifts everything and keeps the greens from feeling heavy, making this as good alongside grilled chicken as it is over a bowl of grains.
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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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