Sweet and Tangy Sauteed Collard Greens

Sweet and Tangy Sauteed Collard Greens

58 Reviews 3 Pics
  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    20 m
Lauren C.
Recipe by  Lauren C.

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

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Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  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 minutes, regulating heat to prevent burning. Drain.
  2. 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.

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Reviews (58)

Rate This Recipe
rodrigouno
37

rodrigouno

With the fact that we were used to have collard greens ALL the time in the southern style (smocked hocks or smocked turkey, etc.), I decided to give a try to this recipe. I read all the reviews and the sugested improvements... so I did my own. I did add garlic (3 cloves chopped) to the onions. I cooked the greens for 12 min instead and season them at that time. I change the butter for 1 1/2 tbs dark sesame oil and 1 1/2 tbs spicy HOT sesame oil. The result was a FANTASTIC side dish for my pan seared Tuna, and jasmin rice with dry shiitake mooshrooms. Rodrigouno

jessica is cool
33

jessica is cool

This was my first encounter with collard greens (eating or cooking) and i was thrilled with the results! First time collard cooks might want to look up preparation instructions. I found a video on youtube and am glad i looked since i wouldn't have washed and cooked them properly otherwise. Don't eat the stems :)

RACROBIN
19

RACROBIN

Absolutely delicious!! Didn't add butter to sauce, and thought it was much nicer, and lower in calories. Great use of collards.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 128 cal
  • 6%
  • Fat
  • 9.3 g
  • 14%
  • Carbs
  • 11 g
  • 4%
  • Protein
  • 2.3 g
  • 5%
  • Cholesterol
  • 19 mg
  • 6%
  • Sodium
  • 119 mg
  • 5%

Based on a 2,000 calorie diet

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