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​

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.