Tasty Greens with Garlic and Pine Nuts
A quick, vibrant side dish of sautéed mixed leafy greens with golden garlic and toasted pine nuts. Ready in just 20 minutes, it’s endlessly adaptable, crowd-pleasing, and perfect for any occasion.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Cuisine: Mediterranean
Ingredients
Scale
- 1 lb mixed leafy greens (such as baby spinach, Swiss chard, kale, or collard greens), washed, tough stems removed, and leaves roughly chopped
- 2–3 large garlic cloves, thinly sliced
- 2 tbsp extra-virgin olive oil
- 1/2 tsp red pepper flakes (optional)
- 1/4 cup pine nuts (toasted; or slivered almonds, chopped walnuts, sunflower seeds, or pumpkin seeds as substitutes)
- Salt and black pepper, to taste
- Fresh lemon zest (from 1/2 lemon, optional)
- Lemon wedges, for serving (optional)
Instructions
- Wash and dry your greens thoroughly. Remove any tough stems and chop the leaves into bite-sized pieces. Thinly slice the garlic cloves. Measure out your pine nuts.
- Place pine nuts in a dry small skillet over medium heat. Stir constantly until golden and fragrant, about 2–3 minutes. Immediately transfer to a plate to prevent burning.
- In a large skillet, warm olive oil over medium heat. Add sliced garlic and red pepper flakes (if using). Stir gently for 1–2 minutes, just until the garlic turns golden and fragrant. Do not let it brown.
- Add all prepared greens to the skillet. Toss with the garlicky oil, mixing well so every leaf is coated.
- Sauté, stirring often, until the greens are wilted and bright (about 3–5 minutes for tender greens; 6–7 minutes for heartier types like kale). Season with salt and black pepper to taste.
- Remove from heat. Sprinkle toasted pine nuts evenly over the top. Add fresh lemon zest if desired and toss gently. Serve warm, with lemon wedges for squeezing at the table.
Notes
For best results, use a mix of tender and hearty greens. Toast nuts carefully as they burn quickly. Add lemon zest or a splash of white wine for extra brightness. For nut allergies, use pumpkin or sunflower seeds. Taste and adjust seasoning as you go. Leftovers are great in omelets or grain bowls.
Nutrition
- Serving Size: About 1/4 of recipe
- Calories: 160
- Sugar: 1
- Sodium: 180
- Fat: 13
- Saturated Fat: 1.5
- Carbohydrates: 8
- Fiber: 3
- Protein: 4
Keywords: greens, garlic, pine nuts, sautéed greens, vegetarian, vegan, healthy side, quick recipe, Mediterranean, gluten-free