Winter Greens with Pine Nuts and Garlic

The pine nuts toast first in the dry skillet for two to three minutes, then come out so they do not burn while the greens cook.

Chard stems go in ahead of the leaves, and a third of a cup of water helps the kale and chard leaves wilt without frying.

How to Make It

1. Pine nuts toasted

   Toast pine nuts in a large dry skillet over medium heat for 2 to 3 minutes until golden; transfer to a plate.

2. Garlic softened

   Add olive oil and garlic to the skillet and cook 30 to 60 seconds, just until fragrant and pale.

3. Greens wilted

   Add the sliced chard stems and cook 2 minutes. Add kale, chard leaves, water, salt and black pepper. Toss in batches as the greens wilt, then cook 4 to 6 minutes until tender but still bright.

4. Finished

   Remove from heat, toss with lemon juice and half the toasted pine nuts, then finish with the remaining pine nuts.

Ingredient Notes

Kale and Swiss chard

One bunch of each; the chard stems are sliced and cooked first.

Pine nuts

A third of a cup, toasted; a tree nut for some people.

Garlic

Four cloves, sliced and cooked only until pale.

Success Tips

• Watch the pine nuts closely; they colour in the last thirty seconds.
• Add the leaves in batches as space opens in the pan.
• Keep the garlic pale — browned garlic turns bitter against the greens.

Why This Recipe Works

• Toasting the pine nuts separately protects them from the longer cooking.
• Cooking the sliced stems first means stems and leaves finish together.
• A little water steams the greens tender while they stay bright.
• Lemon juice off the heat keeps its sharpness.

Serving Ideas

Serve warm as a side, with the remaining pine nuts scattered over.

Storage and Reheating