Sautéed Mixed Greens With Olives And Ricotta Salata

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5 tablespoons extra-virgin olive oil

2 tablespoons pine nuts

4 garlic cloves, thinly sliced

1 pound kale—large stems discarded, leaves rinsed and cut into 1-inch pieces


1 head of escarole (about 1 pound), cored and cut into 3-inch pieces

1 pound spinach, stemmed

1/4 cup pitted Calamata olives, coarsely chopped

1 tablespoon drained capers

Freshly ground pepper

3 ounces ricotta salata or feta cheese, cut into small dice (3/4 cup)

1 tablespoon fresh lemon juice

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