Rice Free Sautéed Greens with Pine Nuts & Olive Oil
Tender kale and Swiss chard come together in a skillet with golden garlic, a kick of red pepper flakes, and a bright finish of fresh lemon juice — it's the kind of side dish that makes you wonder why you don't eat more greens. The toasted pine nuts add a buttery crunch on top that takes the whole thing from simple to genuinely impressive. Everything here is naturally free of grains and starches, so there's no substituting or swapping required — just real, whole ingredients doing exactly what they're supposed to do. The technique is straightforward: wilt the greens in batches, let any extra liquid cook off, and finish with a drizzle of good olive oil. That last hit of lemon lifts all the earthy, savory flavors and keeps the dish feeling fresh rather than heavy. It works beautifully alongside roasted proteins, as part of a larger spread, or honestly just on its own with some crusty bread if that's your style.
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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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