Sweet and Tangy Sauteed Collard Greens

By Brie

"Honey and balsamic vinegar add the sweet and tangy aspects of this delicious and nutritious vegetarian side dish or salad!!"

Ingredients

• 1 tablespoon vegetable oil
• 3 cloves garlic--optional
• 1/2 Vidalia or other sweet onion, sliced or chopped
• 1 1/2 pounds collard greens - rinsed, trimmed and chopped-remove stems
• 1/2 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
• Can turn Asian by adding Dark Sesame oil & HOT sesame oil--1 1/2 tbs each % omit the butter

Preparation

Step 1

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 7-12 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.