Ingredients
1 tbsp vegetable oil
0.5 sweet onion, thinly sliced
700 g collard greens, rinsed, trimmed, and chopped
120 ml water
75 g melted butter
45 ml balsamic vinegar
30 g honey
1 tsp grated fresh ginger root
salt and freshly ground black pepper to taste
Directions
Step 1
Heat vegetable oil in a large skillet over medium heat. Cook and stir the onion until softened, about 5 minutes. Add the collard greens, in batches if necessary, and cook until slightly wilted. Pour in the water and cook until the greens are bright and tender, 5 to 7 minutes. Drain.
Step 2
While the greens are cooking, whisk together the melted butter, balsamic vinegar, honey, and ginger in a serving bowl.
Step 3
Add the drained greens to the bowl and toss with the vinegar mixture. Season with salt and pepper. Serve warm.