Easiest Way to Prepare Ultimate Sautéed Collard Greens, Brussel Sprouts and Corn

Sautéed Collard Greens, Brussel Sprouts and Corn.

Hey everyone, hope you're having an amazing day today. Today, I'm gonna show you how to prepare a distinctive dish, sautéed collard greens, brussel sprouts and corn. One of my favorites. For mine, I'm gonna make it a bit unique. This is gonna smell and look delicious.

Sautéed Collard Greens, Brussel Sprouts and Corn is one of the most favored of current trending foods in the world. It is easy, it's quick, it tastes delicious. It's enjoyed by millions every day. Sautéed Collard Greens, Brussel Sprouts and Corn is something which I've loved my whole life. They are fine and they look wonderful.

To get started with this recipe, we have to first prepare a few ingredients. You can cook sautéed collard greens, brussel sprouts and corn using 12 ingredients and 2 steps. Here is how you can achieve it.

The ingredients needed to make Sautéed Collard Greens, Brussel Sprouts and Corn:

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

Steps to make Sautéed Collard Greens, Brussel Sprouts and Corn:

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.

So that's going to wrap it up with this exceptional food sautéed collard greens, brussel sprouts and corn recipe. Thank you very much for reading. I'm confident you can make this at home. There's gonna be more interesting food in home recipes coming up. Don't forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!

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