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Sweet and Tangy Sauteed Collard Greens

Reviewed: Jan. 9, 2013
This was a test recipe for a Mardi Gras Dinner Party - and it got rave reviews! I made a few amendments to the cooking method: I steamed the collards which makes them very tender quickly but retains their color, with a whole chopped onion. I used a dark buckwheat honey and a Sicilian Lemon White Balsamic Vinegar made by Fiore. I would consider spicing it up a bit with a sprinkling of pepper flakes depending on what it would be served with - just to counter the sweetness.
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