Collard Greens Recipe (2024)

FAQs

What takes the bitterness out of collard greens? ›

The foods that help reduce bitterness are: Salt while cooking and/or while eating (like on bitter salad greens) Sweet or Spicy. Sour or Acids like lemon or vinegar.

This might seem like an unusual addition if you're new to making collard greens, but the vinegar adds a welcome tangy note that brightens the dish and balances out the salty, savory flavors. A tablespoon of sugar also helps balance out the greens' potential bitterness.

After soaking your leaves, you'll give each one an additional rinse under running water to properly inspect and ensure the collard greens are actually clean. You can also include salt or vinegar in your cold water soak to further remove any impurities. A tablespoon of either will help remove bacteria from the plant.

Add the collard greens, chicken stock, onions, 1/4 teaspoon kosher salt, 1/2 teaspoon pepper and 1/4 teaspoon seasoning salt. Mix in the smoked turkey. Turn the heat to low and cook, covered, until the greens are tender but not too soft, 35 minutes.

Baking soda has infinite uses in cooking and beyond: It's a leavening agent, an odor neutralizer, and an antacid to name a few. In the case of collard greens, baking soda's utility is threefold, serving as a flavor enhancer, a tenderizer, and a color protector.

A quick dip in boiling water can leach out some of the bitter compounds in these greens. Add acid. We use lemon juice in our slow cooker collard greens, but any type of vinegar or even lime juice will work great. Tip: Add citrus acids after you take the dish off the heat.

Fully-Cooked Smoked Turkey Leg- This is the best alternative for those who prefer not to use pork. The smoked turkey leg will add flavor and smokiness to the greens. If you prefer pork, use ham hocks or thick-cut cooked bacon. Chicken Broth- Chicken broth creates a richer, more flavorful broth.

The best way to clean collard greens is to soak them. Clean out your sink basin, then plug it and fill it to the top with cold water. Let the collards soak in that water for ten to fifteen minutes.

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.

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. You can also elevate kale by tossing it olive oil and salt, then roasting it in the oven until crispy.

How do you sweeten bitter greens? ›

Here's the thing with bitter greens: You want to tame their bitterness, not eradicate it. Your secret weapon: salt. Although sugar may seem like a natural antidote, your taste buds won't think so. Try this: Sprinkle a bitter green like radicchio or endive with sugar and eat it.

When vinegar is added to collard greens, it helps to break down some of the tough fibers in the greens and tenderize them. Additionally, the acidity in the vinegar can help to enhance the flavors of other ingredients in the dish, such as onions, garlic, and smoked meats.

Apple cider vinegar: Collards can be notoriously bitter. The vinegar balances the flavor and removes the bitterness. Stone House Seasoning: My favorite house blend seasoning of garlic, salt, and pepper. Sugar: A little bit helps remove any bitterness from the collard greens while giving a slightly sweet flavor.