2 Tbsp olive oil ½ Vidalia or other sweet onion, sliced 1 ½ lbs collard greens, rinsed, trimmed and chopped ½ cup water 3 Tbsp balsamic vinegar 2 Tbsp honey 1 tsp grated fresh ginger root Salt and freshly ground pepper, to taste
Heat 1 Tbsp 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, about 5-7 minutes, regulating heat to prevent burning. Drain.
Meanwhile, whisk remaining tablespoon of oil with vinegar, honey, and ginger in a serving bowl for the dressing. Add greens to bowl and toss with dressing. Season to taste with salt and pepper. Serve warm.
Sweet & Tangy Collard Greens Nutrition per serving: 80 calories, 4g fat, 2g protein, 11g carbohydrate, 3g fiber, 68mg sodium (not including salt to taste) Makes 8 servings
Published on Dec 28, 2012