Sweet & Tangy Sauteed Collard Greens

Spring in central Florida starts a time with plenty of local fresh green vegetables. While many northern areas have still had snow in April, I have enjoyed an abundant green time. Not only do the local growers at Tasty Tuesday still sell tables of great lettuce, cabbage, fresh sweet peas, broccoli, and more, but my friend next door has been sharing her bounty from her garden.  One day it was a big bag of fresh collard greens, another was arugula, and her last visit brought radishes.  In return, I shared with her purple young spring onions or small sweet peppers for her salad.

 

 

 

 

Today let’s talk about a tasty way to cook fresh collard greens. Sautéed in olive oil with sweet onion, and tossed with a balsamic honey vinaigrette, sweet and tangy collards are a perfect side dish. I had them with pork and mashed potatoes. Yum, it was good!

 

 

 

 

 

 

Carol's Kitchen Red Fruit

 

For best results, remove heavy center ribs and discard to compost.  It tends to be bitter. Chop green leaves into smaller pieces.  Add to the sautéed onion and stir well as it wilts. Add the water and a lid to steam in the pan for up to 8 minutes. Drain and toss with vinaigrette!

 

 

Sweet & Tangy Sautéed Collard Greens

serves 8, use organic where available

 

Print

Sweet & Tangy Sautéed Collard Greens

Sautéed in olive oil with sweet onion, and tossed with a balsamic honey vinaigrette, sweet and tangy collards are a perfect side dish. Use organic when available.
Course Side Dish
Cuisine American
Keyword collard greens, sauteed collard greens, sauteed greens
Servings 8 servings

Ingredients

  • 1 1/2 lb collard greens rinsed, trimmed, chopped
  • 1/2 Vidalia or other sweet onion chopped
  • 1/2 cup water
  • 3 tbsp balsamic vinegar
  • 2 tbsp local honey
  • 1 tsp grated fresh ginger root
  • 4 tbsp virgin olive oil divided
  • salt and pepper to taste

Instructions

  • Heat 1 tablespoon oil in large skillet over medium heat
  • Add onion, stir often, and cook almost 5 minutes
  • Stir in collard greens a handful at a time until wilts and fits pan
  • Cook until wilted
  • Pour in water, cover & cook 5 to 7 minutes stirring occasionally
  • When collards are bright green, remove from pan & drain
  • Whisk vinegar, honey, ginger, & 3 tablespoons of olive oil in large bowl
  • Add greens & toss lightly to coat
  • Salt & pepper to taste
  • Serve warm

 

 

 

 

 

Enjoy!

 

 

 

 

 

 

 

 

 

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Carol

I was raised in Tennessee but have lived in Florida for many years. Love my small home in the Tampa Bay area and its developing garden. My decorating style is eclectic - some vintage, some cottage, all with a modern flair. Pursuing a healthier lifestyle. Spent many years in social services but am happily retired.

24 thoughts to “Sweet & Tangy Sauteed Collard Greens”

  1. The pork chop, mashed potatoes, and collards make for a wonderful combination and a pretty plate! I pinned your recipe because I’m never brave enough to prepare collards at home. We have a restaurant close by that makes delicious greens. They are actually tangy mustard greens!

    1. Collards are my favorite greens too. This is a slightly different interpretation from classic southern greens but it is yummy.

    1. Do let me know if you try them and what you think. The traditional southern way to cook is with pork in water. This is a slight twist to it.

  2. Hi Carol, I love anything sweet and tangy and this recipe sonds like it would work for other greens too. It’s nice that you have a veggies swap with your neighbour, that’s one way of getting more variety!

    xx

  3. Hi Carol, My husband and I have never had collard greens, and really didn’t know what they were. But I’ve yet to meet a veggie I didn’t like and I’m looking forward to trying your recipe! Pinning to share!

  4. I’ve only had collard greens twice, but never tried to prepare them myself. Thanks for sharing your recipe. I may give this a spin and try cooking it myself.

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