Warm Winter Greens Medley (Printable)

Sautéed kale, chard, and spinach infused with garlic and lemon, enhanced by toasted pine nuts and Parmesan options.

# What You’ll Need:

01 - 7 oz kale, tough stems removed, leaves chopped

02 - 5.3 oz Swiss chard, stems removed, leaves chopped

03 - 3.5 oz spinach, washed

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

08 - 1 tbsp lemon juice

09 - 2 tbsp toasted pine nuts (optional)

10 - 0.9 oz Parmesan cheese, shaved (optional, omit for vegan)

01 - Warm the olive oil in a large skillet over medium heat.

02 - Add the sliced garlic and cook for 1 to 2 minutes until fragrant without browning.

03 - Incorporate chili flakes if using and stir to combine.

04 - Add kale and Swiss chard, tossing and sautéing for 4 to 5 minutes until wilted and tender.

05 - Stir in spinach and cook an additional 2 to 3 minutes until just wilted.

06 - Season the greens with salt and freshly ground black pepper to taste.

07 - Remove from heat and drizzle with lemon juice.

08 - Sprinkle with toasted pine nuts and shaved Parmesan if desired. Serve warm.

01 -

It transforms bitter greens into something so tender and silky that even skeptics ask for seconds.
Ready in under 30 minutes with ingredients you probably already have hiding in your kitchen.
Works beautifully as a side, a light dinner, or even piled onto toast for an unexpected breakfast.

02 -

Don't crowd the pan when you first add the greens—they look like too much, but they shrink dramatically and release their own moisture.
The moment the garlic turns golden is the moment to add the greens; any longer and it tastes acrid.

03 -

Toast your pine nuts in a dry skillet for just 2 to 3 minutes before adding them—they go from perfect to burnt faster than you'd believe.
Prep your greens ahead of time and store them in the fridge; cooking them is the only step you need to do fresh.