Average: 5 (2 votes)
Active time
25 minutes
6 servings

1 bunch of collard greens, chopped into thin strips

1 bag of Brussels sprouts (roughly 12 ounces), 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

  1. To soften the greens and Brussels sprouts, first steam them in 1 cup of water in a covered pan, until tender (10 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.


An Oldways recipe and photo. Media: contact us for permission to reprint and for a hi-res image.


Calories: 123 Total Fat: 9g
Saturated Fat: 1g
Sodium: 55mg
Cholesterol: 0mg
Carbohydrate: 10g
Sugar: 2g
Fiber: 4g
Protein: 4g

Yield: 6 servings

How'd it Taste?

Just Me
This is undoubtedly the most delicious way to serve Brussels Sprouts and collard greens! It's a favorite recipe now, and pairs well with BBQ! Thanks!
We're so glad to hear that!!! Enjoy
Absolutely amazing. Perfect balance of flavors!

Review this Recipe