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Brussels Sprout Greens Stir Fry
From Savannah, GA
<p>Vibrantly dark green leaves compliment the aromatic flavor medley of garlic, onion and ginger. Other vegatables and mushrooms can be added for a new taste experience. Omnivors may even enjoy adding bacon.<br /> This dish can be served as a side, main dish or as a salad with a carmelized balsamic vinegar.</p>Source: Gratitude Gardens (Entered by Susan Giddens)
1 Bunch (6-8 leaves) Brussels Sprout Greens
1/2 Cup Slivered sweet onion
1 Clove Crushed fresh garlic
1 Tsp (more to taste) Fresh grated ginger
1 Tbsp Olive oil
1/2 Tsp (optional) Himalyan sea salt (or other preference)
Step by Step Instructions
- Wash and pat dry greens, tear or cut to bitesize pieces, or leave whole for presentation (remove stems if they are not young and tender). Bring a frying pan to medium high temperature, add olive oil,, onions, garlic and ginger. Stir until onions appear translucent. Add greens and salt, stir until greens are coated well. Place a lid on pan and remove from heat. Allow to steam the balance of cooking time, usually about 5 minutes.
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