ATLANTA - Winter Greens & Brussel Sprouts
1 cup shaved green cabbage
½ cup collard greens (blanched)
½ cup Brussels sprouts (par roasted)
Sherry Mable Vinegar as needed
2 Tbsp. Butter
Salt and pepper TT
Roasted kale chips
Aged Sherry reduction
Heat a sauté pan on high heat, and add butter. As the butter begins to brown add the shaved cabbage. Sweat the cabbage lightly, and then add the collard greens and Brussels sprouts. Add smoked almonds, adjust seasoning with salt and pepper, and then deglaze the pan with the Sherry maple vinegar mixture. Remove from the sauté pan and place on the desired plate. Garnish with roasted kale chips, and aged sherry reduction.
Maple sherry vinegar
1 cup of sherry vinegar
¼ cup of maple syrup
Combine both ingredients together in a mixing bowl a whisk till well incorporated. Place in to a squeeze bottle for further use.