Sauteéd Winter Greens with Carmelized Onions
Add this tasty dish to your breakfast, lunch or dinner for a wholesome treat that’s high in fiber and packed with antioxidants. Serve this fantastic side dish, courtesy of Nourishing Meals healthy gluten-free cookbook, over cooked quinoa with 2 eggs for breakfast or alongside a roasted chicken for dinner.
- 1 to 2 tablespoons extra virgin olive oil or coconut oil
- 1 large red onion, cut into crescent moons
- 1 large bunch kale, thinly sliced
- 1 large bunch collard greens, thinly sliced
- Herbamare or sea salt to taste
Heat a large skillet over medium-low heat. Add the oil and then the onions. Add a few dashes of sea salt to help draw out moisture from the onions. Sauté onions for 15 to 20 minutes or until caramelized and very fragrant. Keep the temperature steady and on the lower side so they don’t cook too quickly and burn.
Add the kale and collard; sauté for 5 to 10 minute, depending on the tenderness of the kale and desired doneness. You can add a few tablespoons of water to quickly finish the cooking by steaming if desired. Season with Herbamare or sea salt to taste. Serve warm.
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