Vegan Sautéed Greens with Pine Nuts & Olive Oil
Leafy greens have never looked this good on a plate. Kale and Swiss chard come together in a hot skillet with fragrant garlic, a pinch of red pepper flakes, and a generous pour of extra-virgin olive oil — the kind of combination that makes simple produce taste genuinely special. The chard stems get a head start so everything finishes tender at the same time, and a final squeeze of lemon juice brightens the whole dish right before it hits the table. Toasted pine nuts scattered over the top add a buttery crunch that makes this feel far more indulgent than the ingredient list suggests. Every component here is naturally plant-based, so there's no swapping or substituting required — just honest, whole ingredients doing exactly what they're supposed to do. It works beautifully as a weeknight side alongside grains or pasta, but it's also the kind of thing you'd proudly set out at a dinner party without a second thought.
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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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