The holiday season is upon us! While this time of year is synonymous with indulging, it can also be a wonderful time to start working toward health and wellness goals for the year to come. One simple way to do that is to add seasonal dark, leafy sautéed greens recipes into any meal that you can. Greens like kale, chard, and collards are high in fiber, folic acid, potassium, magnesium, and anti-inflammatory agents that can help to fight chronic pain.
Sautéed greens recipe with fennel (serves 4-6)
This sautéed greens recipe makes a big batch of greens, so you can go one of two ways with it. Store the greens in the refrigerator and eat them periodically throughout the week: plain, as a side, or in rice bowls with other vegetables. Or, add a platter of them to your holiday table! They work beautifully, either way.
- 2 tablespoons soft coconut oil
- 1 small head fennel, roughly chopped (about 1 cup)
- 1 large head, green or rainbow, of Swiss chard, chopped (about 6 cups)
- ¼ teaspoon dried thyme
- 2 tablespoons balsamic vinegar
- 2 tablespoons golden raisins (optional)
- Pinch of ground cinnamon
- Pinch of salt & pepper
- Melt the coconut oil in a skillet set over medium heat. Add the fennel to the pan and cook, stirring occasionally, until softened, about 8-10 minutes.
- Add the greens to the pan. Toss and cook until wilted, about 4 minutes.
- Add the thyme, balsamic vinegar, golden raisins (if using), and cinnamon to the pan. Toss to coat. Cook for a minute or two, just until the vinegar is bubbling and beginning to caramelize.
- Season with salt & pepper to taste. Serve hot or at room temperature.
What are your favorite sautéed greens recipes? How are you going to include this dish into your upcoming meals?