1 Tbsp vegetable oil1/2 Vidalia or other onion, sliced1 1/2 pounds collard greens – rinsed, trimmed, and chopped1/2 cup water3 Tbsp balsamic vinegar2 Tbsp honey1 tsp grated fresh ginger root5 Tbsp melted butter
salt and freshly ground 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.
Adapted from AllRecipes.com
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This recipe was most recently featured in
Boston Organics Newsletter No. 26 of 2014.