Braised Collard Greens as Appetizer

An appetizer of sauteed collard greens drizzled with reduced balsamic vinegar.

My family isn't all that fond of collard greens, but I guess I must be a bit superstitious because I usually do serve them on New Year's Day. Supposedly eating collard greens brings prosperity in the coming year, but I suppose any greens might work.

I decided this year to cook a very small portion using only one bunch of fresh collard greens. We will eat this as an appetizer for our meal of black-eyed peas and cornbread.

Here's my recipe: 4 servings as appetizer

1 bunch of fresh collard greens (About 4 cups when cut up.)
2 Tbs olive oil
1/2 cup of diced onion
1 cup of water
1 Tbs balsamic vinegar
Reduced balsamic vinegar for drizzling*

1. Wash the collard greens and remove the stems and central large veins. Roll up leaves and cut into thin strips.
2. Wash the strips in a colander and drain.
3. Add olive oil and onion to pan and saute over medium heat until onion is soft.
4. Add cut up greens and cook on medium heat until wilted.
5. Turn heat to high and add 1 Tbs balsamic vinegar. When vinegar is incorporated, turn heat back down to low, add water, cover pan and simmer until greens are cooked until tender and water is absorbed. (About 20 to 30 minutes.)
6. Store in the refrigerator until ready to use.
7. When ready to use, heat over medium heat, and when ready to serve drizzle about a teaspoon of reduced balsamic vinegar on the greens of each serving for a sweet and tangy taste.

*To reduce balsamic vinegar heat gently until vinegar thickens and is reduced by half. For a slightly sweeter taste you can add a bit of honey to the vinegar when reducing.