Pork Free Sautéed Greens with Pine Nuts & Olive Oil
Vibrant, garlicky, and finished with a squeeze of lemon, this skillet of wilted kale and Swiss chard is the kind of side dish that makes you feel genuinely good about what's on your plate. The combination of two hearty greens gives you a range of textures — tender wilted leaves alongside slightly toothsome chard stems — while toasted pine nuts add a buttery crunch that ties everything together. A pinch of red pepper flakes and slow-cooked garlic build a savory, aromatic base that makes the whole dish sing without needing anything heavy or complicated. Everything here is naturally free from pork and pork-derived ingredients, so there's no label-reading required — just clean, whole-food cooking from start to finish. The technique is straightforward: toast, sauté, wilt, and drizzle, all in one pan. It comes together quickly enough for a weeknight but looks impressive enough to serve alongside a special meal. Whether you pile it next to roasted chicken, spoon it over grains, or eat it straight from the pan, this one is hard to resist.
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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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