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–+ servings
Ebonie Garnica

Sautéed Leafy Greens with Cultured Cream

These greens are cooked in two short steps. Boil the chopped leaves, drain and squeeze out the water, then toss them with red onion softened in butter or ghee. The measured cultured cream finishes the pan. The method gives you a Full GAPS side dish without leaving the greens swimming in their cooking water.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 4 tablespoons unsalted butter or ghee
  • 1 large red onion minced
  • 2 bunches leafy greens such as chard, kale, or collards, chopped
  • 1 teaspoon mineral-rich sea salt
  • 2 tablespoons homemade cultured crème fraîche or sour cream after the later dairy steps are tolerated, additive-free live natural commercial crème fraîche is another option at the same measure
  • Freshly ground black pepper to taste

Method
 

  1. Melt the butter or ghee in a large sauté pan over medium heat. Add the minced red onion and cook until it begins to caramelize, about 10 minutes.
  2. While the onion cooks, bring a large pot of water to a boil. Add the chopped greens and boil for 8 minutes.
  3. Drain the greens and squeeze out the excess water. Add them and the measured salt to the onion pan. Toss until the greens are hot.
  4. Take the pan off the heat and stir in the selected cultured cream. Season with black pepper to taste and serve.

Notes

Original yield: 4 servings. Prep: 5 minutes; cook: 20 minutes; total: about 25 minutes. Use the selected cultured-cream option only after its applicable dairy introduction and tolerance.

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