Nutmeg Free Sautéed Greens with Pine Nuts & Olive Oil
Leafy greens done right are one of the most satisfying things you can put on the table, and this skillet version delivers serious flavor with minimal fuss. Kale and Swiss chard get wilted down in garlicky olive oil until they're tender and silky, with just enough red pepper flakes to keep things interesting. A bright hit of fresh lemon juice at the end lifts the whole dish and keeps it from feeling heavy. The toasted pine nuts scattered on top add a gorgeous nutty crunch that makes every bite a little more exciting. Many spice blends and pre-seasoned greens dishes sneak in warming spices you might not want, but this recipe keeps things clean — every ingredient is right there in front of you, no hidden additions. It works beautifully as a weeknight side alongside roasted chicken or fish, but honestly it's satisfying enough to eat on its own with good crusty bread.
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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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