Shellfish Free Sautéed Greens with Pine Nuts & Olive Oil
Earthy 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 — simple ingredients that deliver serious flavor. Toasting the pine nuts first is the kind of small step that makes a big difference, coaxing out a rich, buttery depth that ties the whole dish together. The chard stems go in early so they soften just right, while the leafy greens wilt down into something silky and satisfying without losing their character. A final drizzle of good olive oil right before serving keeps everything lush and vibrant on the plate. This is the kind of side dish that makes you wonder why you ever reached for a bag of frozen vegetables. Every ingredient here is naturally free from any ocean-sourced concerns, so there's nothing to second-guess — just clean, whole-food cooking at its best. It pairs beautifully with roasted chicken, pasta, or honestly just a thick slice of crusty bread.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!