Garlicky Sautéed Cruciferous Crunch

Trader Joe's Cruciferous Crunch sautéed with garlic and olive oil finished with vinegar for a bright, savory side.

5 from 64 votes

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Course: Side Dish

Cuisine: American

Prep Time: 5

Cook Time: 20

Total Time: 25

Servings: servings

Calories: 168kcal

10 ounces Trader Joe's Cruciferous Crunch or other thin-sliced cruciferous greens such as cabbage
2 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
4 cloves garlic crushed, skins removed
2 tablespoons apple cider vinegar
¼ teaspoon chili flakes optional
½ teaspoon kosher salt
2 slices chopped bacon optional
black pepper to taste

If using bacon, only use 1 tablespoon of butter and oil.
Add the butter and olive oil to a large skillet over medium heat. If you are using bacon, add it now and let it cook for 1-2 minutes.
Crush the garlic against a cutting board with the bottom of a can or jar.
Once the butter has melted, add the garlic.
Sauté the garlic on medium for a few minutes until just golden. Break the garlic apart more with a wooden spoon.
Remove the garlic and bacon with a slotted spoon. Reserve for later.
Increase the heat to medium high, add the greens and stir. Then stop stirring! You want the greens to make contact with the pan so they can develop color.
Add the salt, pepper and red pepper flakes, if using. Cook the greens without stirring for 5-8 minutes or until the bottom is somewhat browned, almost charred in places.
Reduce the heat to medium low. Add back in the garlic and bacon (if using).
Add the vinegar and cook for about 5 minutes for the flavors to combine and the greens to soften a bit. If you prefer the greens softer, cook for longer on a lower heat. The vinegar will mellow and add a brightness to the greens. Taste the greens and see if you need additional salt or vinegar.

Any mixture of thinly sliced cruciferous greens would be great in this recipe. You are also welcome to use just one vegetable, such as cabbage.
If you choose to make this recipe with only Brussels sprouts, it may take a bit longer to cook, especially if they are not sliced thin.
I have also used this with non-cruciferous vegetables such as Swiss chard with great results. I would start the stems of the Swiss chard before the greens.
Collard greens also work in this recipe, but will not have the same long-stewed texture as traditional collard greens.
These greens reheat well and are a great as a part of a pre-prepared lunch
If this is a major component of the meal, such as in a grain bowl, I have doubled the serving for an adult and use a whole 10 ounce bag for 2 people.
If you are vegan, feel free to replace the butter with 1 tablespoon olive oil. The taste will be slightly different but equally good.