Skip to Content

Sweet and Tangy Collard Greens


  • 1 Tbsp vegetable oil
  • 1/2 onion, sliced
  • 1 1/2 lbs collard greens - rinsed, trimmed, and chopped
  • 1/2 cup water
  • for the dressing
  • 3 Tbsp balsamic vinegar
  • 2 Tbsp honey
  • 1 tsp grated fresh ginger root
  • 5 tbl melted butter
  • salt and freshly ground pepper to taste


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. For the dressing: Meanwhile, whisk vinegar, honey, ginger and butter together in a serving bowl. Add greens to bowl and toss with dressing. Season to taste with salt and pepper; serve warm.

Adapted from All Recipes

Associated Add-on Products