Sweet and Tangy Sauteed Collard Greens
1 tablespoon vegetable oil
½ Vidalia or other sweet onion
1 ½ pounds collard greens – rinsed
trimmed and chopped
½ cup water
3 tablespoons balsamic vinegar
2 tablespoons honey
1 teaspoon grated fresh ginger root
5 tablespoons melted butter
salt and freshly ground black pepper to taste
Heat oil in large skillet over medium heat. Add onion and cook, stirring, until softened, about 5 minutes. Stir in collard greens, in batches if necessary, until they wilt slightly and all fit in the skillet. Pour in water and cook, stirring occasionally, until bright green and tender, 5 to 7 minutes, regulating heat to prevent burning. Drain.
Meanwhile, whisk vinegar, honey, ginger and butter together in a serving bowl for dressing. Add greens to bowl and toss with dressing. Season to taste with salt and pepper; serve warm.
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