Sweet and Tangy Collard Greens

1-1/2 teaspoons vegetable oil
1/4 Vidalia or other sweet onion, sliced
3/4 pound collard greens - rinsed, trimmed and chopped
1/4 cup water
1 tablespoon and 1-1/2 teaspoons balsamic vinegar
1 tablespoon honey
1/2 teaspoon grated fresh ginger root
2 tablespoons and 1-1/2 teaspoons melted 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.

Notes:
I've only made this once. Thought the greens could have been cooked longer.