Pistachio Free Sautéed Greens with Pine Nuts & Olive Oil
Wilted kale and Swiss chard get a seriously satisfying upgrade here, cooked down in garlicky olive oil until silky and tender, then finished with a bright hit of lemon juice and a scatter of toasted pine nuts. The combination of two hearty greens gives the dish real depth — the chard stems add a subtle bite while the kale leaves soak up every bit of that fragrant, pepper-flaked oil. Toasting the pine nuts in a dry skillet before anything else is a small step that makes a big difference, coaxing out a warm, buttery richness that ties the whole dish together. For anyone navigating tree nut allergies or sensitivities, pine nuts are botanically distinct from pistachios and are the only nut called for here, so there's no guesswork about hidden ingredients. A final drizzle of extra-virgin olive oil right before serving keeps everything glossy and vibrant on the plate. This is the kind of simple, vegetable-forward side that feels elegant enough for a dinner party but easy enough for a Tuesday night.
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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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