Pecan Free Sautéed Greens with Pine Nuts & Olive Oil
Vibrant, garlicky, and finished with a bright squeeze of lemon, this skillet of wilted kale and Swiss chard is the kind of side dish that makes you feel genuinely good about dinner. The combination of two hearty greens brings real depth — earthy kale alongside the slightly sweeter chard — and they cook down into something silky and satisfying without losing their character. Toasted pine nuts scattered over the top add a warm, buttery crunch that ties the whole dish together beautifully. For anyone navigating tree nut concerns around pecans specifically, pine nuts are a botanically distinct choice that keeps this recipe safely in the clear. A pinch of red pepper flakes and slow-cooked garlic build a savory base that makes the greens taste anything but plain. It comes together in one pan with just a handful of clean, whole ingredients, making it an easy weeknight win or an impressive addition to a bigger spread.
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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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