Sweet and Tangy Sautéed Collard Greens
These sautéed collard greens are sweet and tangy with a honey and balsamic vinegar dressing. They're a delicious and nutritious vegetarian side dish or salad.
vegetable oil
1
tablespoon
Vidalia or other sweet onion, sliced
½
collard greens - rinsed, trimmed, and chopped
1 ½
pounds
water
½
cup
melted butter
5
tablespoons
balsamic vinegar
3
tablespoons
honey
2
tablespoons
grated fresh ginger root
1
teaspoon
salt and freshly ground black pepper to taste
 Heat oil in a large skillet over medium heat. Cook and stir onion in hot oil until softened, about 5 minutes. Stir in collard greens, in batches if necessary, until wilted slightly, and all fit in the skillet. Pour in water and cook, stirring occasionally, until greens are bright and tender, 5 to 7 minutes; check often and lower heat as necessary to prevent burning. Drain.
  While greens are cooking, whisk together melted butter, vinegar, honey, and ginger in a serving bowl.
  Add drained greens to the bowl and toss with vinegar mixture. Season with salt and pepper; serve warm.
