My Favorite Paleo Recipes:
Sautéed Super Greens

evolution rLeafy greens should be included with every meal. In this recipe I used Swiss chard, but whatever greens you want are OK. Leafy greens are nutrient-dense and support healthy cells and their mitochondria. They can be eaten raw, or in smoothies, or steamed, or sautéed. In my Sautéed Super Greens, there are amazing taste sensations and powerful nutrients in addition to the greens themselves: heat from red pepper flakes, a bite from ginger, sweet from grade B maple syrup, acid from lemon juice, as well as nutrients from onions, garlic, shiitakes, kelp, and turmeric. Love the turmeric, but be aware that it stains everything!
4 Tbs ghee or grass-fed butter
1 sweet onion, chopped
5 cloves garlic, chopped
1 Tbs ginger, freshly grated
1 Tbs turmeric
1 Tsp red pepper flakes (or 2-3 chopped Jalapenos)
1 Tsp kelp granules
Salt and pepper to taste
2 cups shiitake mushroom caps (cut into small pieces – not chopped)
4 cups cut and washed leafy greens (I used Swiss chard here)
Freshly squeezed lemon juice
1 Tsp maple syrup (Grade B)
Sauteed veggies 2
Sauteed veggies 1
• Heat saucepan to medium heat
• Place ghee or butter in pan
• Add onions and garlic, and cook covered until soft (about 10 minutes)
• Add ginger, turmeric, red pepper flakes, and kelp granules; mix well
• Add salt and pepper to taste
• Add shiitake mushrooms; cover; and cook until soft (about 5 minutes)
• Add leafy greens and additional salt and pepper to taste; sauté
• As soon as leafy greens begin to wilt, remove from heat and add squeeze of lemon juice and maple syrup
• Stir and let the flavors disperse
• Salt and pepper to taste if necessary
• Serve hot
Sauteed veggies 3