Cozy Winter Greens Sauteed (Printable)

Sautéed winter greens with garlic, shallots, thyme, and a bright hint of lemon zest.

# What You’ll Need:

→ Greens

01 - 7 oz kale, stems removed, leaves roughly chopped
02 - 7 oz Swiss chard, stems and leaves separated, both chopped
03 - 3.5 oz baby spinach

→ Aromatics & Flavor

04 - 2 tablespoons olive oil
05 - 2 shallots, thinly sliced
06 - 3 garlic cloves, minced
07 - 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
08 - Zest of 1 lemon
09 - 1 tablespoon lemon juice

→ Seasoning

10 - ½ teaspoon sea salt, plus more to taste
11 - ¼ teaspoon freshly ground black pepper
12 - Pinch red pepper flakes (optional)

→ Finishing

13 - 2 tablespoons toasted pine nuts
14 - 1 oz grated Parmesan cheese (optional, omit for vegan or dairy-free)

# How-To Steps:

01 - Warm olive oil in a large skillet over medium heat. Add shallots and cook for 2-3 minutes until softened and translucent.
02 - Incorporate minced garlic and thyme leaves; sauté for 1 minute until aromatic.
03 - Stir in chopped Swiss chard stems and cook for 2 minutes to soften.
04 - Add kale and Swiss chard leaves, season with salt and pepper. Cover and cook for 3-4 minutes, stirring occasionally until wilted.
05 - Mix in baby spinach and cook for about 1 minute until just wilted.
06 - Remove from heat, add lemon zest and juice, and toss to combine. Adjust seasoning as needed.
07 - Transfer to a serving bowl and garnish with toasted pine nuts and grated Parmesan if desired. Serve warm.

# Expert Advice:

01 -
  • It's ready in under 35 minutes, making it perfect for weeknight dinners when you want something nourishing without the fuss
  • The greens are packed with nutrients but taste nothing like something you're forcing yourself to eat—the garlic, shallots, and lemon make it genuinely delicious
  • It works as a side dish or standalone meal, and scales beautifully whether you're cooking for two or feeding a crowd
02 -
  • Don't skip separating the Swiss chard stems from the leaves—this one step is the difference between tender greens and mushy ones. The stems are thicker and need a head start.
  • Add baby spinach at the very end or it becomes unpleasantly mushy. Those 30 seconds matter more than you'd think.
  • Taste and adjust seasoning after you add the lemon juice. The acid changes how salt and pepper feel on your tongue—you may need more than you initially added.
  • Toast your pine nuts yourself if at all possible. Raw nuts are disappointingly bland, but toasting them takes three minutes and transforms them into something golden and buttery.
03 -
  • Toast your pine nuts in a dry skillet for 2-3 minutes until fragrant and golden—never turn your back on them because they go from perfect to burnt in seconds
  • If you don't have fresh thyme, dried works fine, but use half the amount because it's more concentrated in flavor. Dried herbs add earthiness; fresh adds freshness—they're not quite interchangeable but both are delicious
  • Make this recipe a day ahead and reheat it gently. The flavors actually deepen overnight, and it reheats beautifully in a low oven or over gentle heat

Return