Soy Free Sautéed Greens with Pine Nuts & Olive Oil
Leafy greens have never looked this good. A generous heap of kale and Swiss chard gets coaxed down in a hot skillet with fragrant garlic, a pinch of red pepper flakes, and good extra-virgin olive oil until everything is silky, tender, and deeply savory. A bright hit of fresh lemon juice at the end lifts the whole dish, and a shower of golden toasted pine nuts adds just the right amount of richness and crunch. This is the kind of side that makes people go back for seconds even when they swore they weren't big greens fans. Every ingredient here is whole and straightforward — no sauces, no packaged shortcuts, nothing hiding a soy derivative — so what you see is exactly what you get. It comes together in one skillet with minimal cleanup, making it just as practical on a busy weeknight as it is impressive enough to serve alongside a dinner-party main.
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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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