Creamy Kraut with Fresh Fall Chives
We love the idea of making sauerkraut not only creamier but even healthier. And this recipe also allows you to do more with sauerkraut. Creamy kraut is great on crackers as an appetizer as well as a side dish. At this time of year, there are usually a few still-healthy and thriving herbs in the garden or at your farm market. Fresh snipped chives add a peppery, full-bodied experience to the sauerkraut, but substitute with dried if necessary.
In a medium saucepan coated with Teflon® nonstick, heat the oil over medium heat. Add the drained sauerkraut and stir. Turn the heat to low and cover, cooking until the sauerkraut is hot throughout. Remove it from the heat and let cool slightly. Stir in sour cream or yogurt and sprinkle in the chives. Serve at room temperature or chilled.