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Sweet and Tangy Sauteed Collard Greens

Lauren C.

"Honey and balsamic vinegar add the sweet and tangy aspects of this delicious and nutritious vegetarian side dish or salad!!"
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20 m servings 128 cals
Original recipe yields 8 servings


  • Calories:
  • 128 kcal
  • 6%
  • Fat:
  • 9.3 g
  • 14%
  • Carbs:
  • 11g
  • 4%
  • Protein:
  • 2.3 g
  • 5%
  • Cholesterol:
  • 19 mg
  • 6%
  • Sodium:
  • 71 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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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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Read all reviews 72
  1. 99 Ratings

Most helpful positive review

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 ...

Most helpful critical review

i thought the ginger is too strong for greens that already have a pretty strong flavor. i liked the honey and vinegar, though.

Most helpful
Most positive
Least positive

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 ...

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 vide...

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

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 know with all the fatty body parts of the pig....and to f...

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 i...

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 simpl...

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!

These are the most delicious collard greens I've ever eaten. This method allows the greens to retain some texture and crunch (and likely loads more nutrients) than those recipes that "cook the g...

My husband and I both like the recipe especially the dressing, but I will say that I don't think I cooked the greens enough as they were still hard to chew (be warned). I also used about 1/2 th...