Friday, August 9, 2013

Sautéed Market Greens from The Autoimmune Paleo Cookbook

When I decided to try the Chicken Liver with Raw Garlic and Thyme from Mickey Trescott's Autoimmune Paleo Cookbook, I decided to take her suggestion and make the Sautéed Market Greens as well.  As I was just cooking for myself, I made a half recipe. 

I gathered my ingredients. 

I used a green chard this time around.  I chopped it before washing and spinning it in my salad spinner.

I then heated my cooking oil and added the greens to my 12" sauté pan.  I stirred the greens frequently.  

After they had reduced in volume a bit, I added some salt and continued to stir.  

When they were done, I plated them with the Chicken Liver.  

Accessibility & Cost of Ingredients:  You should be able to find everything you need at your "big box" grocery store.  

Preparation & Cooking Time:  It took me about fifteen minutes total to chop, wash, and dry the greens and sauté them.  The stated time is 20 minutes which would probably be about right for two bunches of greens.  

Clean Up:  Clean up was super simple for this dish.  Nothing remarkable to report here.  

The Paleo Review:  Thumbs Up!  Sometimes the best recipes are simple recipes.  This is a basic but tasty side dish.  You'll want to make sure you have fresh quality greens as the flavor of whatever sort of greens you choose is the star of this dish.  

Need a quick side for dinner?  Give this one a try.