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.

Why put baking soda in collard greens?

In the case of collard greens, baking soda's utility is threefold, serving as a flavor enhancer, a tenderizer, and a color protector . Baking soda is an alkali salt possessing the tenderizing and flavor-enhancing properties of regular salt.

Why do you have to wash collard greens so much?

Handling greens Prior to cooking, wash your collards in a bowl of cold water with a pinch of salt. According to Purdue University Extension, the salt will support in the removal of any dirt or grit . Scrub the leaves lightly with your hands before rinsing them under cold running water to eliminate any remaining dirt.

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 can I add to greens to make it taste better?

15 Ways to Make Super Greens Powder Taste Better Try Different Greens Powder Bases. Super greens powders dissolve and mix well with juice, tea, smoothies, almond milk, and more. ... Mix with Soup. ... Add to Hummus or Pesto. ... Blend in a Smoothie. ... Mix in Oatmeal. ... Combine with Breakfast. ... Bake a Treat. ... Use Natural Sweeteners. More items... Jun 7, 2022

Why should I avoid adding baking soda to green vegetables when cooking?

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 .

What meat goes well with collard greens?

What I like about collard greens is that they are mild, buttery and rich in flavor which compliments the beef very well.

What makes collard greens good?

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.

Does vinegar take the bitterness out of greens?

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

Should I use vinegar to clean greens?

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.

Grandma G's Collard Greens Recipe

Submitted by Elizabeth

"I got the recipe a week ago from my Grandma Geri before she went back home to NJ. This recipe is so delicious and easy. As I write this on here I am making them on my stove right now. You can use several different types of meat in this dish. The best to use is smoked turkey neck. You can buy it in the store. I am using Turkey bacon but regular bacon is just as good! And you MUST MUST MUST use Lawry's seasoned salt. If you don't have coarse salt that is ok. Let me know what you think of this recipe!"

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photo by mightyro_cooking4u

Ready In:: 2hrs 15mins
Ingredients:: 9
Yields:: 1 cup
Serves:: 4-6

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ingredients

6 slices turkey bacon
1 lb collard greens
2 tablespoons olive oil
¹⁄₄ cup onion, chopped
¹⁄₄ cup green pepper, chopped
3 garlic cloves
1 tablespoon Lawry's Seasoned Salt
1 pinch sea salt
pepper

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directions

Rinse your collard greens with water in a collander.
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.
In a stock pot add Oive Oil, Onion, Green pepper, and Turkey bacon (or your choice of turkey or pork).
Set your heat to low medium and put the lid on for 2 two minutes at this temperature and then drop your heat to low. Add in yor garlic very quickly and put the lid on immediately.
After three to five minutes open the lid and stir aroud everything.
Grab your collander of collard greens (that by now should be fairly dry but give them a shake to make sure). Add about half of your collard greens and stir everything together. This is so your olive oil will circulate itself within the greens.
Add Salt, Pepper and Lawry's Seasoned Salt.
Stir everything a little bit more and finish adding in the greens just stirring for a minute to incorporate everything.
Put the lid back on and you're going to let this cook. Occasionally stirring maybe everything 20-30 minutes. Just keep an eye on it.
Your greens are finished cooking when they have wilted down completely. Your onions will be translucent. You will not see any or many pieces of garlic. There will be some liquid in your stock pot from the greens. DO NOT ADD ANY WATER TO THEM. It should take about an hour and thirty minutes to two hours. to cook.

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Reviews

This came out fantastic. I also used pork bacon.

Delenn

See Also
The Baking Soda Tip For More Flavorful Collard Greens
These collards were great. The Lawery's made the difference. Onions and garlic added gave them a new dimension.I used pork bacon. Made for New Kids on the Block. Will be made again.

mightyro_cooking4u

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RECIPE SUBMITTED BY

Elizabeth

Cooking has really taken my interest in the past couple of years. Even more since my boyfriend and I moved in together over a year ago. I am so interested in making nice, homey kind of meals. I like people to eat my food and kind of relax or feel very comfortable with it all. I do believe you can do that with your cooking. I like collecting recipes and even writing a few of my own. Sometmes they may be just a different something to a classic recipe or sometimes it is just something new altogether. I'm a flavor queen. I love love love flavoring things. I like for you to eat my food and it not need anything else but what is already there. I'm always looking for something new and I do make EVERYTHING usually before I post it here.

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