Sautéed Collard Greens, Brussel Sprouts and Corn. It occurred to me that I could probably do the same thing with brussels sprouts. I know that many of you aren't growing brussels sprouts, so you won't have an opportunity to do this. The point in making this video is to show you to always be open to learning new things and to try to find ways to use all of.
Make sure you season with salt and pepper to taste. Written by Lacey Baier. in Sides. I've always been confused as to why Brussels Sprouts gets such a bad wrap with both kids and adults alike. You can have Sautéed Collard Greens, Brussel Sprouts and Corn using 12 ingredients and 2 steps. Here is how you achieve it.
Ingredients of Sautéed Collard Greens, Brussel Sprouts and Corn
- You need 3 of large collard leaves.
- You need 2 tablespoons of olive oil.
- Prepare 1 ear of corn or on bag frozen corn.
- You need 2 of scallions.
- You need 4-6 of Brussel sprouts.
- Prepare to taste of Salt and pepper.
- Prepare 1 tsp of white wine.
- You need 1 tsp of butter.
- Prepare 1 tsp of bacon fat.
- You need 1 spring of cilantro.
- Prepare 1 clove of garlic.
- You need 2 tablespoons of stewed tomatoes in chili seasoning as garnish.
Wash collard greens well then cut of the protruding large stem. These little guys are endlessly riffable. Throw in chili flakes, cumin seeds, fresh oregano, or any other flavors you love. Brussels sprouts also go great with cheese, as evidenced by our Cheesy Brussels.
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.
Sauteed Brussel Sprouts are finally taking their place in the side dish spotlight because they are so elegant and easy to prepare. Who wouldn't want to include these green beauties on the menu? If you've never seen Brussel sprouts grow before, they grow sticking out of a huge stalk (kind of like. But this recipe is a nice alternative to the traditional southern cooked collard greens loaded with bacon fat. If you like your greens more tender, you'll need to increase the cooking time and add more stock.