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.

Add the corn, bell pepper, and Brussels sprouts, and sprinkle with salt and pepper. Cook until sprouts are softer, but still bright green. As you prep the Brussels sprouts, you may lose a few leaves. You can cook 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

1. Prepare 3 of large collard leaves.
2. Prepare 2 tablespoons of olive oil.
3. Prepare 1 ear of corn or on bag frozen corn.
4. You need 2 of scallions.
5. Prepare 4-6 of Brussel sprouts.
6. You need to taste of Salt and pepper.
7. You need 1 tsp of white wine.
8. It's 1 tsp of butter.
9. It's 1 tsp of bacon fat.
10. Prepare 1 spring of cilantro.
11. You need 1 clove of garlic.
12. It's 2 tablespoons of stewed tomatoes in chili seasoning as garnish.

Toss them into the pan along with the peppers and corn. But this recipe is a nice alternative to the traditional southern cooked collard greens loaded with bacon fat. Wash collard greens well then cut of the protruding large stem. Collard greens are sauteed in bacon and butter for a tender delicious side dish!

Sautéed Collard Greens, Brussel Sprouts and Corn step by step

1. Sauté collards and sprouts until withered. Add corn, onion and bacon fat, seasonings, garlic and cilantro and then stir fry..
2. Sauté until tender add garnish and serve.

I absolutely love greens of any sort from Creamed Spinach to this easy collard greens recipe! On a recent trip to GA, I visited Paula Deen's restaurant and was in heaven with a plate full of fried chicken, mac and cheese. print. Ingredients: Brussels Sprouts, raw Mustard Greens Olive oil Salt. When hot, add a tablespoon of olive oil. These little guys are endlessly riffable.