Sautéed Collards with Corn, Scallions & Bacon Recipe on Food52 (2024)

FAQs

What does adding vinegar to collard greens do? ›

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.

Collard greens have a slightly bitter, earthy taste with a chewy texture. Some people describe them as being similar to kale, but with a milder flavor. They are commonly cooked with seasoning such as garlic, onions, and smoked meat to add flavor.

Prep The Collard Greens

Let the collard greens soak for 15-20 minutes, giving them a scrub midway. Drain the water and refill with plain water and allow the greens to soak again if needed. Repeat as many times as needed until the water is free from any dirt or grit. After the final soak, drain the water.

Some options include adding a splash of lemon juice or a sprinkle of red pepper flakes to add tanginess and spice. You can also drizzle them with a bit of olive oil or add a dash of your favorite seasoning blend for added depth of flavor.

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.

Adding Flavor to Cooking Greens

Add chopped onions, garlic, or bacon to the cooking liquid. Top cooked greens with crumbled crisp-cooked bacon. After cooking, sprinkle greens with balsamic or cider vinegar.

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.

Collard greens are healthy for you, but it is possible to have too much of a good thing. Collard greens are full of fiber, which takes longer for your body to digest than many other substances. Eating too much fiber at once can lead to uncomfortable side effects like bloating or gas.

While the answer can be a yes, it is actually pretty difficult to overcook a collard green.

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.

How do I make sure my collard greens are not bitter? ›

Braise Them

Many bitter greens such as collards, kale, and mustard greens can be very fibrous, and often braising these greens for a lengthy amount of time is essential to making them more tender. But braising has a secondary benefit too: It also helps with cutting down the bitterness.

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.

Collard greens are just another green side dish that can be served along side anything. Interchangeable with green beans or broccoli. Barbecued ribs, any other cut of barbecued pork, black-eyed peas & rice (Hoppin' John), candied yams, cornbread.

Cook for 30 to 45 minutes, then remove the lid, increase the heat to high, and add the vinegar and a teaspoon of hot sauce. Adjust the seasoning, if needed, then put it into a serving bowl.

However, if you're looking for a green and cost-effective way to clean up that produce, our favorite way is to washing vegetables wiith vinegar and water. Research suggests that this simple trick can remove pesticides and kill up to 98% of bacteria.

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