Seed Oil Free Sautéed Greens with Pine Nuts & Olive Oil
Leafy greens done right are one of the most satisfying things you can put on the table, and this skillet version delivers serious flavor with nothing but wholesome, clean ingredients. Extra-virgin olive oil does all the heavy lifting here — no canola, no vegetable oil, no industrial seed oils anywhere in sight — making it a genuinely trustworthy choice for anyone keeping a close eye on what goes into their food. The combination of kale and Swiss chard gives you two distinct textures and a depth of flavor that a single green just can't match. Toasted pine nuts add a buttery richness and a little crunch, while garlic, red pepper flakes, and a bright finish of fresh lemon juice keep every bite lively and interesting. The technique is simple but intentional: building flavor in layers in one skillet means the greens absorb everything as they wilt down to something tender and deeply savory. It comes together quickly and looks stunning on a platter, which makes it just as at home on a weeknight dinner table as it is alongside something more special.
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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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