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Ingredients
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1 tablespoon vegetable oil
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½ Vidalia or other sweet onion, sliced
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1 ½ pounds collard greens - rinsed, trimmed, and chopped
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½ cup water
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5 tablespoons melted butter
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3 tablespoons balsamic vinegar
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2 tablespoons honey
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1 teaspoon grated fresh ginger root
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salt and freshly ground black pepper to taste
Directions
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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.
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While greens are cooking, whisk together melted butter, vinegar, honey, and ginger in a serving bowl.
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Add drained greens to the bowl and toss with vinegar mixture. Season with salt and pepper; serve warm.
Nutrition Facts (per serving)
128 | Calories |
9g | Fat |
11g | Carbs |
2g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 128 | |
% Daily Value * | |
Total Fat 9g | 12% |
Saturated Fat 5g | 25% |
Cholesterol 19mg | 6% |
Sodium 71mg | 3% |
Total Carbohydrate 11g | 4% |
Dietary Fiber 3g | 11% |
Total Sugars 6g | |
Protein 2g | 5% |
Vitamin C 31mg | 34% |
Calcium 130mg | 10% |
Iron 0mg | 2% |
Potassium 168mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.