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. I like to leave mine a bit longer until the corn start browning a bit.
Lemon juice, vinegar, pickled onions or shallots. Add the corn, bell pepper, and Brussels sprouts, and sprinkle with salt and pepper. Cook until sprouts are softer, but still bright green. You can have Sautéed Collard Greens, Brussel Sprouts and Corn using 12 ingredients and 2 steps. Here is how you achieve that.
Ingredients of Sautéed Collard Greens, Brussel Sprouts and Corn
- It’s 3 of large collard leaves.
- You need 2 tablespoons of olive oil.
- Prepare 1 ear of corn or on bag frozen corn.
- It’s 2 of scallions.
- Prepare 4-6 of Brussel sprouts.
- Prepare to taste of Salt and pepper.
- Prepare 1 tsp of white wine.
- It’s 1 tsp of butter.
- You need 1 tsp of bacon fat.
- You need 1 spring of cilantro.
- Prepare 1 clove of garlic.
- It’s 2 tablespoons of stewed tomatoes in chili seasoning as garnish.
As you prep the Brussels sprouts, you may lose a few leaves. Toss them into the pan along with the peppers and corn. These little guys are endlessly riffable. Throw in chili flakes, cumin seeds, fresh oregano, or any other flavors you love.
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.
Brussels sprouts also go great with cheese, as evidenced by our Cheesy Brussels. 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. print. Ingredients: Brussels Sprouts, raw Mustard Greens Olive oil Salt. When hot, add a tablespoon of olive oil.