Root Veggie Chowder with Collard Ribbons

3 Tbs. orange juice
1 Tbs. pure maple syrup
2 tsp. balsamic vinegar
4 oz. collard greens (1/2 small bunch)
5 Tbs. olive oil, divided
3 cups (14 oz.) medium-diced onions
1 1/2 Tbs. minced fresh ginger
3/4 tsp. salt
2 medium Yukon Gold potatoes (12 oz.), peeled and diced (1 3/4 cups)
1 lb. carrots, peeled and cut into medium dice (2 1/2 cups)
1/2 large rutabaga (12 oz.), peeled and cut into medium dice (2 1/3 cups)

1. Combine orange juice, maple syrup, and vinegar in glass
measuring cup. Set aside.

2. Remove stems from collard leaves by holding a stem with 1
hand and ripping leaf off each stem with other hand. Stack 5 or
6 leaves at a time, roll up lengthwise, and cut into
1/4-inch-wide ribbons. Chop ribbons into 2- to 3-inch lengths.
Set aside.

3. Heat 2 Tbs. oil in Dutch oven over medium heat. Add onions,
and season with salt, if desired. Cover, and cook 6 to 7
minutes. Uncover, and cook 15 minutes more, or until onions are
lightly golden. Add ginger, and cook 30 seconds. Add 7 cups
water and salt, and bring to a boil. Reduce heat to medium-low,
partially cover, and cook 15 minutes. Remove from heat.

4. Heat 1 Tbs. oil in large skillet over medium-high heat. Add
potatoes, and season with salt, if desired. Cook 6 to 8
minutes, or until potatoes are well-browned on at least 2 sides,
stirring occasionally. Transfer to bowl.

5. Add 1 Tbs. oil to same skillet. Add carrots, and cook 6 to 8
minutes, or until well-browned on at least 2 sides. Transfer to
bowl with potatoes.

6. Add remaining 1 Tbs. oil to same skillet. Add rutabaga, and
cook 6 to 8 minutes, or until well-browned on at least 2 sides,
stirring occasionally. Transfer to bowl with potatoes.

7. Add vegetables to onion broth, and bring to a boil. Reduce
heat to medium-low, and simmer 9 minutes, or until vegetables
are tender. Add collard greens, and cook 5 minutes. Stir in 1
to 2 Tbs. of orange juice mixture.