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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.
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