Wheat Free Sautéed Greens with Pine Nuts & Olive Oil
Leafy greens have never looked this good on a plate. Kale and Swiss chard get coaxed into silky, tender submission in a garlicky olive oil base with just enough red pepper flakes to keep things interesting. The toasted pine nuts scattered on top add a buttery crunch that makes every bite feel a little luxurious. Every single ingredient here is naturally free of wheat, so there's no label-reading stress or ingredient swapping required — just straightforward, wholesome cooking. A bright hit of fresh lemon juice at the end lifts the whole dish and balances the richness of the oil beautifully. It comes together in one skillet and works as a stunning side alongside grilled proteins or even piled over a bowl of rice or polenta.
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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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