Spice Free Sautéed Greens with Pine Nuts & Olive Oil
Leafy greens done right can be one of the most satisfying things on the table, and this skillet version delivers serious flavor through technique rather than a long list of seasonings. Kale and Swiss chard get wilted down in good olive oil with slowly coaxed garlic until they're tender and silky, then finished with a bright hit of lemon juice that pulls everything together. The toasted pine nuts add a buttery crunch on top that makes the whole dish feel a little special without any extra effort. For anyone avoiding spices, it's worth noting that red pepper flakes appear in the ingredient list — simply leave them out and the dish still shines beautifully on its own. A drizzle of that final tablespoon of olive oil right before serving is a small step that makes a noticeable difference in richness. This is the kind of side that pairs with almost anything and comes together in well under twenty minutes, making it an easy weeknight staple you'll keep coming back to.
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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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