Sweet and Tangy Sauteed Collard Greens

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

INGREDIENTS

1 tablespoon vegetable oil
1/2 Vidalia or other sweet onion, sliced (organic)
1 1/2 pounds collard greens - rinsed, trimmed and chopped
1/2 cup water
3 tablespoons balsamic vinegar
2 tablespoons raw organic honey
1 teaspoon grated fresh ginger root
5 tablespoons melted organic butter
salt and freshly ground black pepper to taste

DIRECTIONS
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.