Xanthan Gum Free Sautéed Greens with Pine Nuts & Olive Oil
This vibrant skillet of leafy greens is the kind of side dish that makes a simple weeknight dinner feel genuinely special. Kale and Swiss chard get coaxed into silky, tender submission with garlic-infused olive oil and a pinch of red pepper flakes, then finished with a bright squeeze of lemon and a shower of golden toasted pine nuts. Every single ingredient here is completely whole and unprocessed, which means there's no need to scan labels or worry about hidden additives sneaking into your meal. Xanthan gum is a common thickener and stabilizer found in packaged sauces, dressings, and even some spice blends — but this recipe sidesteps all of that entirely by relying on nothing but fresh produce, good olive oil, and pantry staples. The technique is straightforward: toast the nuts first, build flavor with garlic and chile, then wilt the greens in stages so everything cooks evenly without turning mushy. A final drizzle of raw olive oil right before serving adds a fruity richness that ties the whole dish together beautifully. It pairs well with roasted proteins, grains, or honestly just a thick slice of crusty bread.
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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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