"Honey and balsamic vinegar add the sweet and tangy aspects of this delicious and nutritious vegetarian side dish or salad!!" — Lauren C.
Watch video tips and tricks
Vidalia or other sweet onion, sliced
1 1/2 pounds
collard greens - rinsed, trimmed and chopped
grated fresh ginger root
salt and freshly ground black pepper to taste
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
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.
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 :)
Absolutely delicious!! Didn't add butter to sauce, and thought it was much nicer, and lower in calories. Great use of collards.
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.
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!!
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
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Sweet and Tangy Sauteed Collard Greens
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 84
See how to make big-flavored Southern greens.
Collard greens simmer with a smoked turkey drumstick.
Watch how to make this classic Southern New Year’s Day specialty.