Sweet and Tangy Sauteed Collard Greens

Leafy collard greens, served warm with a tangy honey, ginger and balsamic vinegar dressing, make a delicious and nutritious vegetarian side dish or salad.

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1 tablespoon vegetable oil

1/2 Vidalia or other sweet onion, sliced

1 1/2 pounds collard greens - rinsed, trimmed and chopped

1/2 cup water

3 tablespoons balsamic vinegar

2 tablespoons honey

1 teaspoon grated fresh ginger root

5 tablespoons melted butter

salt and freshly ground black 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.

Sweet and Tangy Sauteed Collard Greens

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