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Sweet and Tangy Sauteed Collard Greens

Sweet and Tangy Sauteed Collard Greens Recipe


Leafy collard greens, served warm with a tangy honey, ginger and balsamic vinegar dressing, make a delicious and nutritious vegetarian side dish or salad.


  • 1 tablespoon vegetable oil
  • ½ Vidalia or other sweet onion, sliced
  • 1 ½ pounds collard greens - rinsed, trimmed and chopped
  • ½ cup water
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons honey
  • 1 teaspoon grated fresh ginger root
  • 5 tablespoons melted butter
  • salt and freshly ground black 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. 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.

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Nutritional Information

Sweet and Tangy Sauteed Collard Greens

Servings Per Recipe: 8
Calories: 127.8
% Daily Value *
protein: 5 %
carbohydrates: 4 %
exchange other carbs:
dietary fiber: 13 %
fat: 14 %
saturated fat: 24 %
cholesterol: 6 %
vitamin a iu: 118 %
niacin equivalents: 9 %
vitamin b6: 10 %
vitamin c: 51 %
folate: 36 %
calcium: 13 %
iron: 1 %
magnesium: 3 %
potassium: 5 %
sodium: 3 %
thiamin: 5 %
calories from fat:
percent of calories from carbs:
percent of calories from fat:
percent of calories from protein:
percent of calories from sat fat:
*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.

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