Collard Greens

Another good-for-you recipe.  I don't remember ever tasting or seeing the whole leaf of a collard green until this year.  Not so bad for wet lettuce.  Here's to collard greens without ham hocks.

Sweet & Tangy Sauteed Collard Greens

1 Tbsp. vegetable oil
1/2 sweet onion, sliced
1 1/2 lbs. collard greens, rinsed, trimmed and chopped
1/2 C. water
3 Tbsp. balsamic vinegar
2 Tbsp. honey
1 tsp. grated fresh ginger root
5 Tbsp. melted butter
Salt and pepper to taste

Heat oil in large skillet over medium heat.  Add onion and cook, stirring until softened, about 5 minutes.  Stir in collard greens 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.

My sister made this for me.  I was impressed.  We didn't have ginger root and it was still good.  I will try this recipe myself sometime.

~ Katrina

P.S.  Wikipedia says collard greens are a good source of Vitamin C and soluble fiber and contain multiple nutrients with potent anti-cancer properties.  So eat collard greens and feel good about yourself. :)