In this recipe, tangy sauerkraut is tempered with creamy crème fraîche. This side dish will complement roasted chicken or pan-fried pork chops, and also makes a tasty baked potato topping.
1 teaspoon olive oil
3 cups drained German sauerkraut with caraway seeds
1/2 cup crème fraîche, room temperature
2 tablespoons minced chives
Heat oil in a saucepan. Add sauerkraut and stir. Turn heat to low and cover; cook until sauerkraut is hot throughout. Remove from heat, let cool slightly, and stir in crème fraiche and minced chives. Serve.