How to Cook Tasty Sautéed Collard Greens, Brussel Sprouts and Corn

Sautéed Collard Greens, Brussel Sprouts and Corn. Make these SAUTEED BRUSSEL SPROUTS and your whole family will eat them up. Sauteed brussels sprouts like you've never made! This sauteed brussel sprouts recipe was created really by accident.

No need to boil collards for hours, this simple garlicky stir-fried version is delish! Greens have a flavor of their own, and you don't need to infuse these sauteed collard greens with bacon or other meaty things in order to coax out a rounded taste. Brussels sprouts also go great with cheese, as evidenced by our Cheesy Brussels Sprout Bake, so don't shy away from some shaved parm for garnish. You can cook 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

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

How do I prep my Brussels sprouts? Start as you would with any veggie—give them a good rinse under cold running water. Add the corn, bell pepper, and Brussels sprouts, and sprinkle with salt and pepper. Cook until sprouts are softer, but still bright green.

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.

As you prep the Brussels sprouts, you may lose a few leaves. These nutty, caramelized Sautéed Brussels Sprouts with garlic, lemon and butter are one of my favorite sides ever and SO QUICK AND EASY! This Brussels Sprouts recipe make a fabulous quick-cooking side to practically any entree and the flavor combinations are endless! 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.