Recipe of Super Quick Homemade Sauteed Collards with tomatillos

Hello everybody, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, sauteed collards with tomatillos. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

The tomatillo salsa also adds a nourishing punch and takes just a few minutes to make in a food processor. If collards are a stretch for your crew, try another sauteed vegetable, or stick to more traditional fixings, just don't skip out on the fresh salsa. My own kids stared down this vibrant green. Spice up your snacks with this easy sautéed tomatillo salsa recipe!

Sauteed Collards with tomatillos is one of the most well liked of current trending meals on earth. It is enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. They’re nice and they look wonderful. Sauteed Collards with tomatillos is something which I have loved my entire life.

To begin with this recipe, we must first prepare a few ingredients. You can cook sauteed collards with tomatillos using 7 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Sauteed Collards with tomatillos:

1. Take 1 bunch collards washed
2. Get 3 medium tomatillos
3. Make ready 3 tbsp bacon drippins
4. Prepare 1 small onion If desired
5. Make ready 1 Lawry's season to taste
6. Take 1/4 tsp sugar
7. Make ready 1 dash of Sumner Savory

Here's Another Great Recipe From My Kitchen To Yours. This week's Recipe is Collard Greens ( Easy Sautéed Collard Greens ). Rinse collards well and shake off excess water. Cut off bottom two inches of stems.

Steps to make Sauteed Collards with tomatillos:

1. heat cast iron skillet on stove top with medium flame
2. add bacon drippings onion and sliced collards (I cut in 1/2 inch strips) cook until withering and slightly tender add sliced tomatillos and 1/4 cup of water cover and simmer 10 mins until done
3. stir in sugar and Sumner Savory

Rinse collards well and shake off excess water. Cut off bottom two inches of stems. Heat the oil in a large, heavy skillet, add the garlic and saute until lightly browned. It's a tart green fruit that's sometimes confused with an unripe green tomato, wrapped in a crinkly husk. Peel the wrapping away and you're left with a world of possibility.

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