Ingredients

• 1 tablespoon vegetable oil
• 0.5 Vidalias or other sweet onion , sliced
• 1.5 pounds collard greens - rinsed , trimmed, and chopped
• 0.5 cups water
• 5 tablespoons melted butter
• 3 tablespoons balsamic vinegar
• 2 tablespoons honey
• 1 teaspoon grated fresh ginger root
• salt and freshly ground black pepper to taste

Instructions

1. 1 Heat oil in a large skillet over medium heat. Cook and stir onion in hot oil until softened, about 5 minutes. Stir in collard greens, in batches if necessary, until wilted slightly, and all fit in the skillet. Pour in water and cook, stirring occasionally, until greens are bright and tender, 5 to 7 minutes; check often and lower heat as necessary to prevent burning. Drain.
2. 2 While greens are cooking, whisk together melted butter, vinegar, honey, and ginger in a serving bowl.
3. 3 Add drained greens to the bowl and toss with vinegar mixture. Season with salt and pepper; serve warm.

Nutrition per serving