Sautéed Collard Greens, Brussel Sprouts and Corn. Sautéed Collard Greens, Brussel Sprouts and Corn swimmerjs. Sauté collards and sprouts until withered. Add corn, onion and bacon fat, seasonings, garlic and cilantro and then stir fry.
You can have Sautéed Collard Greens, Brussel Sprouts and Corn using 12 ingredients and 2 steps. Here is how you cook it.
Ingredients of Sautéed Collard Greens, Brussel Sprouts and Corn
- Prepare 3 of large collard leaves.
- You need 2 tablespoons of olive oil.
- It’s 1 ear of corn or on bag frozen corn.
- It’s 2 of scallions.
- It’s 4-6 of Brussel sprouts.
- You need to taste of Salt and pepper.
- You need 1 tsp of white wine.
- Prepare 1 tsp of butter.
- It’s 1 tsp of bacon fat.
- Prepare 1 spring of cilantro.
- Prepare 1 clove of garlic.
- Prepare 2 tablespoons of stewed tomatoes in chili seasoning as garnish.
Add the collard greens to the skillet. Toss well with the garlic and ginger to combine. If the greens still seem tough but the pan is dry, splash in a little water and let cook for another few minutes. Brussell sprouts are best served steamed, roasted, or sautéed.
Sautéed Collard Greens, Brussel Sprouts and Corn step by step
Sauté collards and sprouts until withered. Add corn, onion and bacon fat, seasonings, garlic and cilantro and then stir fry..
Sauté until tender add garnish and serve.
Pair Brussel sprouts with frizzled lardons, or thinly slice them raw for an unbeatable winter salad with kale and citrus. Alice Waters Teaches The Art of Home Cooking. Sauteed Brussels Sprout Leaves make a tasty green side dish. Sauteed Brussels sprouts leaves have the texture and consistency of collard greens but have a taste that is more similar to kale. Try to choose the smaller, more tender leaves.
