Oats Free Sautéed Greens with Pine Nuts & Olive Oil
Vibrant, garlicky, and finished with a squeeze of bright lemon, this sautéed greens dish is the kind of simple vegetable side that somehow steals the whole show. Kale and Swiss chard are wilted down in fragrant olive oil with sliced garlic and a pinch of red pepper flakes, creating layers of flavor that feel far more complex than the ingredient list suggests. Toasted pine nuts scattered over the top add a satisfying crunch and a subtle richness that ties everything together beautifully. Every single ingredient here is naturally free from oats and oat derivatives — no grains, no fillers, no hidden thickeners — just whole, clean produce and pantry staples you can trust. It's a great reminder that eating around a grain restriction doesn't mean sacrificing depth or excitement on the plate. This one works equally well alongside a roasted protein or as a bold, standalone vegetable course.
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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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