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

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

127.8 calories; 2.3 g protein; 11 g carbohydrates; 19.1 mg cholesterol; 70.6 mg sodium. Full Nutrition

Reviews (82)

Read More Reviews

Most helpful positive review

Rating: 5 stars
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 Read More
(67)

Most helpful critical review

Rating: 2 stars
01/04/2008
i thought the ginger is too strong for greens that already have a pretty strong flavor. i liked the honey and vinegar though. Read More
(6)
110 Ratings
  • 5 star values: 73
  • 4 star values: 25
  • 3 star values: 5
  • 2 star values: 7
  • 1 star values: 0
Rating: 5 stars
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 Read More
(67)
Rating: 5 stars
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 Read More
(67)
Rating: 5 stars
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:) Read More
(38)
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Rating: 5 stars
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. Read More
(22)
Rating: 5 stars
12/20/2011
as an old white guy from the North taught by an old black woman from a tenement farm in Mississippi in how to cook and enjoy greens..you know with all the fatty body parts of the pig....and to find this that tastes as good and is a whole lot healthier...thank you Read More
(19)
Rating: 5 stars
06/23/2008
Delicious and quick. I felt that the flavors were well balanced. I halved the recipe (approximately...) and I didn't think the dressing was too strong loved the ginger flavor. My mother loved it too and she hates greens which is saying something. Read More
(14)
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Rating: 5 stars
12/06/2010
I had extra collards I needed to use & thought this recipe sounded interesting. The dressing is superb though as other reviewers suggested--I think you could omit the butter. This was a simple very attractive & delicious recipe--thanks for sharing!! Read More
(11)
Rating: 5 stars
01/26/2014
Tip below. First let me say this was really really great. It was what I love best - the sweet and the sour - about having my greens with chow chow but all in one simple dish. I used pure maple syrup instead of honey because of taste preference; otherwise I made this just as it was written. Tip: salt the greens and let them weep out their bitterness for about 30 min - 1 hour before cooking. Just be sure to rinse off the salt and then give the them a good squeeze. This will also help you fit them into the pan without have to wilt them in batches. Read More
(9)
Rating: 4 stars
02/27/2009
Tasty! I didn't use the butter in the sauce and I added a little garlic with the onions. This recipe made me want to go buy more collards! Read More
(8)
Rating: 4 stars
04/02/2008
Very good Recipe. I added fresh garlic to my taste with the onions as they sauted. Read More
(6)
Rating: 2 stars
01/04/2008
i thought the ginger is too strong for greens that already have a pretty strong flavor. i liked the honey and vinegar though. Read More
(6)