Sweet and Tangy Sauteed Collard Greens

Sweet and Tangy Sauteed Collard Greens

61
Lauren C. 0

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

Ingredients 20 m {{adjustedServings}} servings 128 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 128 kcal
  • 6%
  • Fat:
  • 9.3 g
  • 14%
  • Carbs:
  • 11g
  • 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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Directions

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  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 61

  1. 86 Ratings

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rodrigouno
10/21/2010

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
10/23/2009

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
11/29/2007

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