Pescatarian Sautéed Greens with Pine Nuts & Olive Oil
This skillet side is proof that a handful of simple, honest ingredients can produce something genuinely stunning. Two kinds of leafy greens — earthy kale and slightly sweeter Swiss chard — get wilted down in garlicky olive oil until they're silky and tender, with just enough red pepper flakes to keep things interesting. Toasting the pine nuts first is the kind of small step that pays off big, adding a warm, buttery crunch that plays beautifully against the bright hit of fresh lemon juice at the finish. The chard stems go in early so nothing goes to waste and every bite has a little textural contrast. It comes together in one pan with no complicated techniques, making it an easy weeknight win or an impressive addition to a dinner spread. Everything on the ingredient list is naturally free of meat, so there's no substitution stress — just good produce, good oil, and good technique.
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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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