Turkey Free Sautéed Greens with Pine Nuts & Olive Oil
Vibrant, garlicky, and finished with a squeeze of lemon, this skillet of wilted kale and Swiss chard is the kind of side dish that makes you feel genuinely good about what's on your plate. The combination of two different greens gives you layers of texture — tender chard leaves alongside slightly heartier kale — while the toasted pine nuts add a buttery crunch that ties everything together beautifully. A hit of red pepper flakes and golden-edged garlic keep things interesting without overwhelming the natural earthiness of the greens. Everything here is straightforwardly plant-based, so there's no need to scan labels or worry about hidden animal proteins sneaking into your meal. The whole dish comes together in one skillet, which means minimal cleanup and maximum flavor. It works as an elegant side alongside roasted vegetables or grains, but honestly it's satisfying enough to eat straight from the pan.
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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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