Grandma G's Collard Greens Recipe - Food.com (2024)

FAQs

What does adding vinegar to collard greens do? ›

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.

That's how to tell if the greens are clean and won't taste gritty when cooked. Add baking soda. Adding a pinch to the water once you begin the cooking process helps to keep the color of the greens more vibrant.

Drain the collard greens and collect their juice. Add a little apple cider vinegar, hot sauce and sugar to the juice and pour it into the pot. Return the bacon to the pot and simmer it until reduced by half. Add the greens to the pot and simmer until heated through.

Common Questions About Collard Greens

Collard greens cooked Southern style aren't as bitter. The salt reduces this as well as the other ingredients. Adding a pinch of baking soda and sugar can also reduce bitterness.

This is a bad practice, however, and you should avoid adding baking soda when boiling any type of vegetable. It has various unwelcome effects, such as softening the vegetable, altering the vegetable's flavor, destroying thiamine content, and hastening the loss of vitamin C.

When used in cooking, baking soda can become hazardous to people following a low-sodium diet. According to the United States Department of Agriculture, half a teaspoon of baking soda has 629 milligrams of sodium.

Add baking soda.

Salt is one of my favorite ways to cut the bitterness in turnip greens. I then add about 1/2 teaspoon of baking soda to the broth and simmer for the last 20 minutes.

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.

What kind of meat can I put in collard greens? ›

The most authentic collard greens, in my opinion, are made with smoked ham hocks or bacon. But, as time has passed, society has gotten more health conscious. So, many families began using alternatives such as smoked turkey necks, wings, and tails.

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.

Adding Flavor to Cooking Greens

Use chicken broth for the cooking liquid instead of water. Add chopped onions, garlic, or bacon to the cooking liquid.

Why: Most collard recipes call to discard the stems because they're so fibrous, but if you chop them small, they will cook just like the leafy greens. The finished dish is just as delicious and a lot thriftier than traditional collard greens, and the pleasantly-supple stems give these greens a distinctive bite.

Keep an Eye on the Greens: You might hear some folks say you can't overcook collard greens, but take it from me, you sure can. I learned this the hard way when I was just getting the hang of my Mama's recipe. I left those greens on the stove a tad too long, and they turned mushy.

Acids, like vinegar and citrus juice, help to brighten up bitter greens and provide a light contrasting flavor.

Sourness comes from acidic ingredients (including tomatoes, wine and vinegar). If your dish tastes too sour try to add sweetness—think sugar, honey (it's healthy!), cream or even caramelized onions. You can also dilute the dish (same as you would with a dish with too much salt).

Washing fruits and vegetables with vinegar kills up to 98% of bacteria on the surface of your produce. Use 1 part white vinegar to 3 parts water for your vinegar bath. Soak fruits and veggies in vinegar bath for 2 minutes.