Walnut Free Sautéed Greens with Pine Nuts & Olive Oil
Sautéed greens can sometimes feel like an afterthought, but this skillet version — built on kale, Swiss chard, and a generous pour of extra-virgin olive oil — is genuinely craveable. The Swiss chard stems get a head start in the pan so everything finishes tender at the same time, and the garlic and red pepper flakes turn the whole thing fragrant and just a little spicy. A bright hit of fresh lemon juice at the end lifts all those earthy, wilted greens in a way that makes the dish feel light rather than heavy. The toasted pine nuts scattered over the top add a buttery crunch that ties it all together beautifully. For anyone navigating tree nut concerns, it's worth knowing that pine nuts are the only nut here — no walnuts, no walnut oil, no hidden walnut-based additions anywhere in the recipe. This is the kind of simple, vibrant side that pairs well with almost anything and comes together in one pan with minimal 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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