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Zesty Brussel Sprouts and Collard Greens Sate

Oldwayspt.com
Serves 3-4 (side dish)

Ingredients
  • 1/2 bunch of collard greens, chopped into thin strips
  • 1/2 bag of Brussels sprouts (roughly 6 sprouts), chopped into halves
  • 1/2 tablespoon extra-virgin olive oil
  • 1/2 medium red onion, sliced into thin half moons
  • 3 cloves of garlic, minced
  • 1 tablespoons Dijon mustard
  • 1/2 teaspoon fresh oregano (minced) or ¼ teaspoon dried oregano
  • Pinch of salt
  • 1/4 cup pecans​
Picture
Preparation
  1. To soften the greens and Brussels sprouts, first steam them in 1 cup of water in a covered pan, until tender (6-8 minutes).
  2. Drain water from pan, move Brussels sprouts and collards into a covered bowl.  
  3. Heat the olive oil on medium heat in the pan.
  4. Add the onions and cook for 2-3 minutes, or until onions are translucent.
  5. Add garlic, cook for 1 minute.
  6. Stir in the mustard and oregano.
  7. Add collards and Brussels sprouts to the pan and toss with spoon, to coat.
  8. Add a pinch of salt along with the pecans, and cook on medium heat for 5-7 minutes, roughly stirring once per minute so that the onions, garlic, mustard, and pecans cover all the vegetables.
Plow to Porch Organics, Inc.
5342 Hollister Ave, Santa Barbara, CA 93111

805-203-6222
mail@plowtoporch.com
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