READY IN 20 mins

Sweet and Tangy Sauteed Collard Greens

Read Reviews (54)

"Honey and balsamic vinegar add the sweet and tangy aspects of this delicious and nutritious vegetarian side dish or salad!!" — Lauren C.

Directions

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.

Kitchen-Friendly View

PREP 10 mins
COOK 10 mins
READY IN 20 mins

Reviews More Reviews

Most Helpful Positive Review

Oct 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

—rodrigouno

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Most Helpful Critical Review

Mar 27, 2008

The vinegar/honey flavoring is way too strong, and this recipe calls for a lot of butter. The overall taste is just weird. I definitely will not make this again.

—Amanda from MA CT NJ

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74 Ratings

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Oct 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 :)

—jessica is cool

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Nov 29, 2007

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

—RACROBIN

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Jun 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.

—all4orange5

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Dec 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!!

—yvonne

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Dec 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

—dwhite0849

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Feb 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!

—Carie

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Nutrition

Calories
128 kcal
6%

Carbohydrates
11 g
4%

Cholesterol
19 mg
6%

Fat
9.3 g
14%

Fiber
3.2 g
13%

Protein
2.3 g
5%

Sodium
119 mg
5%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Sweet and Tangy Sauteed Collard Greens

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 128
Calories from Fat: 84

% Daily Value *
Total Fat 9.3g 14 %
** Saturated Fat 4.9g 24 %
Cholesterol 19mg 6 %
Sodium 119mg 5 %
Potassium 168mg 5 %
Total Carbohydrates 11g 4 %
Dietary Fiber 3.2g 13 %
Protein 2.3g 5 %
Sugars 5.9g
Vitamin A 118 %
Vitamin C 51 %
Calcium 16 %
Iron 3 %
** Thiamin 5 %
** Niacin 9 %
** Vitamin B6 10 %
** Magnesium 3 %
** Folate 80 %

* 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.