Ingredients
1tbspvegetable oil
½vidalia,or other sweet onion, sliced
1½lbscollard greens,rinsed, trimmed and chopped
½cupwater
3tbspbalsamic vinegar
2tbsphoney
1tspginger root,fresh, grated
5tbspbutter,melted
salt and freshly ground black pepper,to taste
Preparation
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.
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.
