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Prep time
25 minutes
Yield
6 servings
Nutritioni
Ingredients

1 bunch of collard greens, chopped into thin strips

1 bag of Brussels sprouts (roughly 12 sprouts), chopped into halves

1 tablespoon extra-virgin olive oil

1 medium red onion, sliced into thin half moons

6 cloves of garlic, minced

2 tablespoons Dijon mustard

1 teaspoon fresh oregano (minced) or ¼ teaspoon dried oregano

Pinch of salt

½ cup pecans

Instructions
  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 tje 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.

 

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