Turmeric Free Sautéed Greens with Pine Nuts & Olive Oil
Leafy greens done right are one of the most satisfying things you can put on a dinner table, and this skillet version delivers serious flavor with minimal fuss. Kale and Swiss chard get wilted down in garlicky olive oil until they're tender and silky, with just enough red pepper flakes to keep things interesting. Toasted pine nuts add a buttery crunch on top that makes the whole dish feel a little special, even on a weeknight. A bright squeeze of lemon at the end lifts everything and keeps the flavors clean and vibrant. For anyone avoiding turmeric — whether due to sensitivity, medication interactions, or simply a preference — this recipe is naturally free of it without any substitutions or workarounds needed. Every ingredient here is straightforward and easy to verify, so there's no label-reading stress involved. It works beautifully as a side alongside roasted proteins or grains, and it comes together in one pan with very little cleanup.
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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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