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Sautéed Leafy Greens

by Deliciously Organic on October 5, 2012

Sauteed Leafy Greens via DeliciouslyOrganic.net #paleo #grainfree

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.

Sauteed Leafy Greens via DeliciouslyOrganic.net #paleo #grainfree

Sautéed Leafy Greens

Serving Size: Serves 4

Sautéed Leafy Greens


  • 4 tablespoons unsalted butter
 or ghee
  • 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)
 (omit for Paleo)
  • 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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{ 19 comments… read them below or add one }

Allison Day October 10, 2012 at 2:42 pm

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. ^_^


marla October 15, 2012 at 2:40 pm

Love the simplicity of sautéed greens!


HeatherChristo October 15, 2012 at 4:15 pm

What a beautiful and healthy dish Carrie!


Angela October 20, 2012 at 4:56 am

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!


Deliciously Organic October 20, 2012 at 8:17 am

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.


aida mollenkamp October 22, 2012 at 12:16 pm

Carrie – Sorry to hear you had a sick loved one! My thoughts are with you all.


Pam@behealthybehappywellness October 28, 2012 at 9:24 pm

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!


Selidji Laleye November 13, 2012 at 2:48 pm

Where do you buy creme fraiche??? what brand do you recommend??


Deliciously Organic November 13, 2012 at 3:23 pm

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.


Selidji Laleye November 14, 2012 at 2:08 pm

Thanks so much! I LOVE ALL YOUR GRAIN FREE RECIPE!!!!! Eating Paleo has never been tastier and Yummier!!!!!


Deliciously Organic November 14, 2012 at 3:09 pm

Thank you! I’m glad you’re enjoying the recipes!


Joshua @ SlimPalate December 5, 2012 at 7:00 pm

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?


Deliciously Organic December 6, 2012 at 9:00 am

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!


frost December 13, 2012 at 1:53 am

wow! looks really yummy=)


Emily February 8, 2013 at 12:29 pm

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.


Deliciously Organic February 11, 2013 at 9:03 am

Love your idea to use raisins! I’ll have to try that!


momof6 October 9, 2013 at 6:32 pm

I made this tonight and it was fabulous! Thank you!


Erin July 6, 2015 at 5:11 pm

This recipe looks great! If I make my own creme fraiche, how long will it keep in the fridge once made? What other types of recipes do you use creme fraiche in? Thank you


Carrie Vitt July 7, 2015 at 8:35 am

It will keep for about 4-5 days. It’s fantastic on grilled chicken or served with berries!


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