This recipe combines pierogi and pizza, which are two of my favorite foods. Delicious potatoes are placed on a pizza crust and topped with the typical toppings for pierogis: bacon, cheese, and green onions. One large thick-crust pizza or two thin-crust pizzas can be made using this recipe. Cut into slices and offer simple sour cream for dipping.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 8 |
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
Instructions
- Heat oil in large skillet over medium heat. Add onion; cook and stir 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 greens are bright and tender, 5 to 7 minutes; check often and lower heat as necessary to prevent burning. Drain.
- While the greens are cooking, whisk vinegar, honey, ginger, and melted butter together in a serving bowl. Add drained greens to the bowl and toss with dressing. Season to taste with salt and pepper; serve warm.
Nutrition Facts
| Calories | 128 kcal |
| Carbohydrate | 11 g |
| Cholesterol | 19 mg |
| Dietary Fiber | 3 g |
| Protein | 2 g |
| Saturated Fat | 5 g |
| Sodium | 71 mg |
| Sugars | 6 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
An awesome recipe!! I love it!!
My first time to prepare collard greens. Great flavor, easy recipe. Liked the sweetness of the honey and the bite of the balsamic and ginger. I realized part way through that the collard greens I had, sold in a bunch, was probably half of what the recipe suggested. Having made the dressing I used only about half of the mix on my collards & onions, and set the rest aside for later use. Will dress a spinach salad with the extra dressing. So, win 2x!
Delish! Super easy and healthy! I was thinking this recipe would not have any flavor, I was wrong!
I love the change of pace using this recipe for collards! Very good! Made as written and nothing changed.
These are the quickest most flavorful collards ever!
Our family had never eaten Collard Greens before, but all of us love spinach. We do not like our vegies sweet and so opted out on the honey. We don’t like a lot of fat on them so opted out of the butter. We had a half of a green pepper that needed to be used and added that. They were wonderful and we will surely do them many times again.
Made it to the exact recipe. Everybody loved it. It’s my new keeper
I used agave syrup instead of honey, and it turned out yummy! Even a. those who purported to dislike collards enjoyed this!
Thank you so much for this delicious recipe! As a vegetarian, it’s hard to find a good recipe for greens that doesn’t include a meat product. I blended the onions with a couple cloves of garlic and sauteed them in evoo in the beginning then cooked the greens for about 45 minutes, adding vegetable stock as the liquid cooked out until they were nice and tender. Definitely not ready in 5 minutes but totally worth the wait! EXCELLENT RECIPE!
SO GOOD. I used Earth Balance vegan butter instead of the milk butter and agave syrup instead of honey, but other than that, I love this recipe! It’s also a plus for me when I meal prep that this keeps well in the fridge for over a week.
Delicious, and nice to have a different flavor for our greens. I didn’t have fresh ginger, so substituted ground ginger powder, but I imagine it’d be even better with fresh.
I sauteed some crushed garlic and after cooking salted the greens liberally. The collard greens in the supermarket were slimy so I used kale. Came out delicious!
Delicious but tough. Will cook longer next time.
Very delicious!! This was a hit in my home!
Awesome as is! Quick and easier than the traditional country style and so appropriate for during the week with salmon especially.
I made this meal with short ribs it was fantastic i could eat it every sunday, i was pleased the way it turned out the rangy taste was something new to my taste buds i would offer ir to others ahd never forgot how to mention how good it was thank you
the ginger was a great spark!
I always add my little touches but the general recipe is great!
Easy, yummy.
Just went vegan and were told collards have a high fuber and nutrient punch so wanted to try this. It was very good, omitted the butter (kept the honey) and enjoyed them two days later mixed with white beans for tacos. They are so good. I will cook a bit longer next time though. Thanks for this recipe.
I really loved this! The only thing I changed is that I did not add the ginger (just not a huge fan). I followed every other step exactly as written. I may cook the collards longer next time (perhaps 8-10 minutes?) just to soften them a bit more. Really enjoyed it though, thank you for sharing the recipe!