Best Sweet And Tangy Collard Greens Recipes

SWEET AND TANGY SAUTEED COLLARD GREENS

Sweet and Tangy Sauteed Collard Greens image

Honey and balsamic vinegar add the sweet and tangy aspects of this delicious and nutritious vegetarian side dish or salad!!

Provided by Lauren C.

Categories Side Dish Vegetables Onion

Time 20m

Yield 8

Number Of Ingredients 9

Ingredients

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

Steps:

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.
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.

Nutrition Facts : Calories 127.8 calories, Carbohydrate 11 g, Cholesterol 19.1 mg, Fat 9.3 g, Fiber 3.2 g, Protein 2.3 g, SaturatedFat 4.9 g, Sodium 70.6 mg, Sugar 5.9 g

SWEET AND TANGY COLLARD GREENS

Sweet and Tangy Collard Greens image

On New Year's Day, Julia Sullivan, chef at Henrietta Red in Nashville, TN, makes black-eyed peas and these collard greens. "It's something my mom has always done, and I think my grandparents, too. It's a superstitious thing. The black-eyed peas bring good luck, and the greens symbolize money." Finishing these collard greens with vinegar means they tend to be on the acidic side. If you like yours sweeter, add less vinegar and up the sugar.

Provided by Julia Sullivan

Categories Bon Appétit New Year's Day Tennessee Leafy Green Collard Greens Bacon Garlic Vinegar Side Braise

Yield 8 servings

Number Of Ingredients 10

Ingredients

3 tablespoons extra-virgin olive oil
4 ounces slab bacon, finely chopped (optional)
1 medium onion, finely chopped
4 garlic cloves, finely chopped
1 teaspoon crushed red pepper flakes
3 pounds collard greens (about 3 bunches), ribs and stems removed, leaves sliced crosswise into 1-inch-thick strips
3 cups low-sodium chicken broth or water
1/4 cup apple cider vinegar
2 teaspoons sugar
Kosher salt, freshly ground pepper

Steps:

Heat oil in a large heavy pot over medium. Add bacon, if using, and cook, stirring occasionally, until some of the fat begins to collect in the pot and bacon starts to look shiny, about 5 minutes. Add onion and cook, stirring occasionally, until golden and softened, 5-7 minutes. Add garlic and red pepper flakes and cook, stirring, until fragrant, about 30 seconds.
Working in batches, add collard greens to pot, letting greens wilt slightly after each handful before adding more. Add broth, bring to a simmer, and cook, stirring often, until greens wilt and lose about half of their original volume, about 4 minutes. Reduce heat to medium-low, partially cover pot, and simmer gently, stirring occasionally, until greens are tender and liquid is almost completely evaporated, 25-30 minutes. Stir in vinegar and sugar and cook another minute to allow sugar to dissolve; season with salt and pepper.