It’s been a busy week. A family member was very sick, so I spent most of my week in Texas helping provide care. What a privilege to spend precious time with family, cooking soups, organic, grass-fed meats, and all sorts of leafy greens! We all enjoyed this simple, leafy green recipe. The greens are rich in vitamin C, the butter helps the body assimilate the nutrients from the vegetables and the Celtic sea salt adds over eighty minerals. A powerhouse of nutrients in just a few bites! It’s a great dish to serve alongside roasted meat or fish, or if you really love your vegetables, a bowl of this for dinner makes for a simple and delightful vegetarian meal.
Sautéed Leafy Greens
Serves 4
4 tablespoons unsalted butter
1 large red onion, minced
2 bunches leafy greens (Chard, Kale, Collard Greens, Etc.), chopped
1 teaspoon Celtic sea salt
2 tablespoons creme fraiche (you can substitute with sour cream or mascarpone cheese)
Freshly ground black pepper
Melt butter in a large saute pan over medium heat. Add onion and saute until just beginning to caramelize, about 10 minutes.
Meanwhile, bring a large pot of water to boil. Add chopped greens to the boiling water and cook for 3 minutes. Drain and squeeze excess water out of greens.
Add greens and sea salt to onion mixture and toss until hot. Stir in creme fraiche. Season to taste with salt and pepper. Serve.
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I rave about myself every night at the dinner table, “Honey, can you believe I made this??” And it’s all thanks to you!! (and teaching me that organic butter is welcomed and embraced! No more fat free, yay!!
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This sounds like it would be a great replacement for a salad as the weather cools down, maybe with some sort of braised meat… I’m definitely going to be trying this out soon. ^_^
Love the simplicity of sautéed greens!
What a beautiful and healthy dish Carrie!
Just happened upon your blog and enjoyed reading about your food journey. I’ve already printed off one of your recipes and am heading to the store to buy the ingredients. Just wondered if you’ve considered including nutritional info in your recipes? Thanks!
I’m glad you are enjoying the site! I purposely leave the nutritional info off because my goal is to help others learn to choose organic, unprocessed foods instead of counting calories and such. I feel we now look at food and think how much vitamins, minerals, fat, calories, etc. are in the foods instead of making the priority to eat real food, just as our ancestors did.
Carrie – Sorry to hear you had a sick loved one! My thoughts are with you all.
This looks delicious! I think I’m getting a bunch of collard greens in my greens delivery box this week, so I know what we’ll be having for supper one night this week. I often saute my greens, but I haven’t added red onion – that sounds yummy!
Where do you buy creme fraiche??? what brand do you recommend??
You can usually find it near the sour cream and yogurt at your local health food store. You can also make it at home. Combine 1 cup heavy cream (not ultra-pasteurized) with 2 tablespoons buttermilk. Leave out at room temperature for 24 hours, stir and you’re done! Store in the refrigerator for about 10 days.
Thanks so much! I LOVE ALL YOUR GRAIN FREE RECIPE!!!!! Eating Paleo has never been tastier and Yummier!!!!!
Thank you! I’m glad you’re enjoying the recipes!
What creme fraiche do you use? I cant find any organic but I have found one by Vermont Creamery which is supposedly RBST hormone free. But I’m unsure if they use any other hormones or antibiotics. Whats your opinion on this company Carrie?
It seems like a great creme fraiche. I make my own by combining 1 cup whipping cream with 2 tablespoons buttermilk. You let it sit for 24 hours at room temperature, stir and you’re done!
wow! looks really yummy=)
Love the creme fraiche idea!! I also sometimes like to add raisins or nuts (like pine nuts) to my greens. The raisins can add some nice sweetness, esp for more bitter greens.
Love your idea to use raisins! I’ll have to try that!
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