Paleo Sautéed Greens with Pine Nuts & Olive Oil
Leafy greens have never looked this good on a plate. Kale and Swiss chard get coaxed into silky, tender perfection in a garlicky olive oil base, then finished with a bright hit of lemon juice and a scatter of golden toasted pine nuts. Every ingredient here is completely whole-food and grain-free, making this a natural fit for anyone eating ancestrally without any substitutions or workarounds required. The trick of toasting the pine nuts first in a dry skillet is a small step that pays off big — they turn nutty and fragrant in just a few minutes and add a satisfying crunch against the wilted greens. A pinch of red pepper flakes woven in with the garlic gives the whole dish a gentle warmth that keeps it interesting without overwhelming the natural earthiness of the chard and kale. It works beautifully as a side alongside roasted meat or fish, but honestly it's hearty enough to stand on its own as a light meal.
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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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