Steps to Make Quick Sauteed Collards with tomatillos

Hey everyone, it is John, welcome to our recipe page. Today, I will show you a way to prepare a special dish, sauteed collards with tomatillos. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Sauteed Collards with tomatillos is one of the most well liked of recent trending meals in the world. It is easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look fantastic. Sauteed Collards with tomatillos is something that I have loved my entire life.

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!

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

The ingredients needed to make Sauteed Collards with tomatillos:

1. Prepare 1 bunch collards washed
2. Prepare 3 medium tomatillos
3. Take 3 tbsp bacon drippins
4. Get 1 small onion If desired
5. Take 1 Lawry's season to taste
6. Get 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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