Warm Winter Greens Garlic (Printable)

Hearty winter greens sautéed with garlic, lemon, and pine nuts for a warm, flavorful dish.

# What You’ll Need:

→ Greens

01 - 7 oz kale, stems removed, leaves chopped
02 - 5.3 oz Swiss chard, stems removed, leaves chopped
03 - 3.5 oz spinach, washed

→ Aromatics & Seasoning

04 - 2 tbsp olive oil
05 - 3 cloves garlic, thinly sliced
06 - ½ tsp chili flakes (optional)
07 - Salt and freshly ground black pepper, to taste

→ Finishing Touch

08 - 1 tbsp lemon juice
09 - 2 tbsp toasted pine nuts (optional)
10 - 0.9 oz Parmesan cheese, shaved (optional, omit for vegan)

# How-To Steps:

01 - Warm olive oil in a large skillet over medium heat.
02 - Add garlic slices and cook for 1-2 minutes until fragrant, avoiding browning.
03 - Incorporate chili flakes if desired and stir briefly.
04 - Add kale and Swiss chard, tossing and sautéing for 4-5 minutes until wilted and tender.
05 - Stir in spinach and cook for 2-3 minutes until just wilted.
06 - Season with salt and freshly ground black pepper to taste.
07 - Remove from heat and drizzle with lemon juice.
08 - Top with toasted pine nuts and shaved Parmesan if using. Serve warm.

# Expert Advice:

01 -
  • It comes together in 25 minutes, which means you can have something genuinely nutritious on the table without overthinking it.
  • The greens soften into tender, almost silky layers while keeping their earthiness, and that lemon finish makes everything feel bright.
  • It works as a humble side dish or stands alone as a light dinner, especially with a hunk of bread and maybe some cheese.
02 -
  • Don't skip removing the tough stems from kale and Swiss chard—they won't soften in the time this dish takes, and they'll leave you with unpleasant bits in every bite.
  • If your greens release too much water while cooking, don't panic; keep the heat up slightly and let some of that moisture evaporate so the final dish isn't soupy.
03 -
  • Prepare all your greens before you start cooking; once the pan is hot, everything moves quickly.
  • Toast your pine nuts in a dry skillet for a minute or two before using them—it deepens their flavor and makes them taste less like an afterthought.

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