Sauteed Collards with tomatillos. Collard greens sliced thin sauteed with bacon, garlic and oil. A perfect side dish for Brazilian black beans or black eyed peas with ham. It's a good idea to include collard greens in your diet on a regular basis because of their ability to lower cholesterol and their cancer-preventive properties.
Sauteing the leaves with garlic first balances the vegetable's bitterness. Pull or cut out the thick stems, and wash the leaves we. Heat the coconut oil in a large skillet or medium pot over moderately high heat. You can cook Sauteed Collards with tomatillos using 7 ingredients and 3 steps. Here is how you achieve that.
Ingredients of Sauteed Collards with tomatillos
- It’s 1 bunch of collards washed.
- Prepare 3 medium of tomatillos.
- It’s 3 tbsp of bacon drippins.
- It’s 1 small of onion If desired.
- You need 1 of Lawry's season to taste.
- It’s 1/4 tsp of sugar.
- You need 1 dash of of Sumner Savory.
Top each tortilla with a smear of smashed avocado, a spoonful of cooked beans, a serving of collard greens, a spoonful of tomatillo salsa, chopped. Tomatillos are small, round fruits harvested in late summer and into fall. They would ripen to yellow, red, or purple if we let them, but unlike most fruits Tomatillos have a bright, lemon-like flavor perfect with spicy food or alongside grilled items. Rinse collards well and shake off excess water.
Sauteed Collards with tomatillos step by step
- heat cast iron skillet on stove top with medium flame.
- add bacon drippings onion and sliced collards (I cut in 1/2 inch strips) cook until withering and slightly tender add sliced tomatillos and 1/4 cup of water cover and simmer 10 mins until done.
- stir in sugar and Sumner Savory.
Cut off bottom two inches of stems. Heat the oil in a large, heavy skillet, add the garlic and saute until lightly browned. Collard greens with red pepper and ginger. Fresh chopped or shredded collards can add a little spice to salads. As well, collards can be steamed, boiled, sauteed, and added to soups and stews.