Southern Collard Greens Recipe (2024)

FAQs

What takes the bitterness out of collard greens? ›

Blanch Them

Blanching your greens is key to getting that bitterness level down. Because glucosinolates are water-soluble compounds, a lot of them are leached out into the water, allowing for a less bitter green.

What takes the bitterness out of collards? Collards may be a little bright and bitter, but rich ingredients like bacon and smoked ham will help cut through that. If it's still too strong, vinegar and sugar can cut the bitterness from collards, too.

Baking soda is an alkali salt possessing the tenderizing and flavor-enhancing properties of regular salt. As an alkaline ingredient, it will make boiling water alkaline, effectively protecting the chlorophyll in green vegetables from breaking down.

Onion- Yellow onions will add flavor to the greens. Garlic– Garlic will compliment the flavor of the onion and greens. Red Pepper Flakes– Red Pepper flakes will add some slight heat to the greens. Fully-Cooked Smoked Turkey Leg- This is the best alternative for those who prefer not to use pork.

The US Food and Drug Administration, the US Department of Agriculture and other scientists agree: use a cold water soak with baking soda to effectively help remove dirt, chemical residue, and other unwanted materials from your fresh vegetables and fruits.

Collard greens are rich in potassium, which is important for regulating your heartbeat, helping your muscles contract, and balancing out the effect of salt on your body. Collard greens also have a low glycemic index rating, which means they won't cause your blood sugar to spike after eating.

The green leaves turn dark green during this long cooking process, and the cooking water will be greatly reduced. Unfortunately, nutrients are leached out into the cooking liquid that many people pour down the drain. This cooking liquid or "pot likker," as it is called in southern states, is full on valuable nutrients.

It is important to not overcook collard greens or kale, as they tend to give off a sulfur smell and taste bitter. Cut the leaves into one-half inch strips and steam for 5 minutes on the stove. Collard greens make a great addition to eggs and bean soup or can be served alone as a steamed vegetable with a dressing.

It is common to prepare collards using a slow cooked method to make them more tender. Cutting the leaves into smaller pieces will help speed up the cooking time. Tufts University recommends that if the stem is thick and tough, you may cut them and cook them first for a few minutes prior to adding in the leaves.

Why should we avoid using baking soda when cooking? ›

Baking soda is very high in sodium, with 630 mg per 1/2 teaspoon (2.3 grams), which is important to be aware of if you have to limit your sodium intake. Continued use may lead to metabolic alkalosis — a condition in which your blood becomes overly alkaline — and heart problems.

Make sure you let the water drain out of you collard greens as much as possible. Too much water in your pot will ruin your greens.

Natural sweeteners like honey can make drinking your greens a more pleasant experience. Consider warming it just a bit prior to mixing so it's easier to shake up. Other tasty alternatives include stevia, monk fruit, maple syrup, and agave.

Hint: If you do not want to go through the cleaning process above, soak the entire bunch of leaves in salt water for about 30 minutes then rinse the greens in running water for about 3 minutes before cooking fresh collards.

The Fix: Balance bitter flavors by introducing something salty, sweet, or sour. For naturally bitter foods such as kale, you can soften the flavor by add a lemony vinaigrette, Parmesan cheese, and pomegranate seeds.

All bitter greens and cabbage varieties will become sweet if you cook them long enough. Braising or stewing is usually the way to go. Endive develops a savory/sweet flavor through braising; it's delicious and pretty easy to prepare.