This savory and delicious side dish is a great way to disguise a healthy vegetable!
Orzo with Collard Greens, Sausage Meatballs and Sundried Tomatoes
Bev Cooks. · Boiling corn with a cup of milk and a stick of butter creates the most delicious corn imaginable.
Ingredients of Sautéed Collard Greens, Brussel Sprouts and Corn
- It's 3 of large collard leaves.
- It's 2 tablespoons of olive oil.
- Prepare 1 ear of corn or on bag frozen corn.
- You need 2 of scallions.
- Prepare 4-6 of Brussel sprouts.
- It's to taste of Salt and pepper.
- Prepare 1 tsp of white wine.
- You need 1 tsp of butter.
- It's 1 tsp of bacon fat.
- Prepare 1 spring of cilantro.
- It's 1 clove of garlic.
- Prepare 2 tablespoons of stewed tomatoes in chili seasoning as garnish.
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.
Cook until sprouts are softer, but still bright green. As you prep the Brussels sprouts, you may lose a few leaves. I like to leave mine a bit longer until the corn start browning a bit. Make sure you season with salt and pepper to taste. When done, put in dish and garnish with the green scallions and fried scallions.
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