Alison Lewis

Follow Ingredients, Inc. on Facebook

Follow Ingredients, Inc. on Twitter

Follow Ingredients, Inc. on Pinterest

Subscribe to Ingredients, Inc. through your RSS reader.

Follow Ingredients, Inc. by email.


Privacy Policy

As Seen On...

My Sponsors

cool kitchen gadgets wholesale from


sept cover reduced jpg july cover extra small copy



Click here to see all archives




Manage your shopping list and search for recipes from across the web at

Balsamic Glazed Collard Greens

January 16, 2011

Growing up and living in the south, I have always heard eating collard greens and black eyed peas brings good luck in the new year. This year, I had so much fun developing a new, easy recipe for collards for the January issue of Birmingham Magazine. What I really love about collard greens is that they are packed with nutrition and are known as a cancer-preventive vegetable. They offer an excellent source of  vitamins B6 and C, carotenes, chlorophyll, and manganese.  One cup of collard greens provides more than 70 percent of the RDA for vitamin C.  Collard greens are also a very good source of fiber, and several minerals, including iron, copper, and calcium. This 15 minute recipe for Balsamic Glazed Collard Greens has a salty and sweet combination from dried cranberries, toasted pecans and balsamic. Serve with pork, chicken, beef or fish for a tasty and healthy side dish.

Balsamic Glazed Collard Greens

Prep: 10 minutes
Cook: 3 minutes
Yield: 4 to 6 servings
1 (16-ounce) package fresh collard greens
1 teaspoon canola or olive oil
1/4 teaspoon freshly ground pepper
1/4 cup balsamic vinegar
1/3 cup dried cranberries
1/4 cup toasted pecans
1. In a large nonstick skillet cook collards in hot oil over medium heat 3 minutes or until wilted slightly. Add pepper and drizzle with balsamic vinegar, tossing gently until combined. Top with cranberries and pecans, mixing well. Serve immediately.


11 Responses to “Balsamic Glazed Collard Greens”
Sharon says:
January, 17 2011at 10:07 am
So pretty and healthy. I saw this in the Birmingham magazine and made it on New Years Day. It was a huge hit.
Andrea says:
January, 17 2011at 01:36 pm
I'm a southerner and I am so glad you showed us how to make collards healthy. I am a huge fan and love watching you on TV. Your site is amazing, and I look forward to it every day
Lisa says:
January, 17 2011at 07:49 pm
You have done it again. How did you come up with this? Great recipe! We made this tonight, and it was a hit! I used walnuts instead of pecans
January, 17 2011at 02:28 pm
If you like collards, these are delicious!!! Jon
January, 17 2011at 07:21 am
Okay, I have to admit, I've never tried collard greens before. To tell you the truth they have never really appealed to me, but they clearly are easy to make and full of nutrients, maybe I'll try them :-)
January, 17 2011at 09:03 am
This looks delicious and is a refreshing change from the always-yummy collards with ham hocks. I'm going to try it tonight with a roast chicken.
Miss says:
January, 16 2011at 06:28 pm
Boy what I would do for a big batch of collards! Your recipe looks so tasty!
Amy says:
January, 16 2011at 06:14 pm
What a creative way to use collard greens. You are incredibly talented, and I'm so excited about your cookbook
Ashley says:
January, 16 2011at 02:42 pm
Wow thanks for all of the great health information. Great post
Sally says:
January, 16 2011at 02:37 pm
This looks and sounds amazing and healthy all in one!
January, 16 2011at 11:20 pm
Collards are my favorite type of greens- I have been known to go out and pick them in snow. :) I love what you've done with them here- these flavors sound delicious!

Leave a Reply