12 Best Collard Greens Recipes (2024)

FAQs

How to make the best tasting greens? ›

For example, blending a scoop of greens powder with yogurt, ice, and bananas, or mixing it with orange juice or papaya juice can cut the bitterness. Acidic ingredients such as lemon help minimize that bitter taste, too.

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.

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.

Heat 1 tablespoon butter and the garlic in a large pot over medium-high heat. Add greens, and cook, stirring often, until wilted, about 3 minutes. Stir in stock, 3/4 teaspoon salt, 1/8 teaspoon pepper, and the zest, and cover. Reduce heat to medium, and cook until tender, 8 to 10 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.

I let mine soak in water and vinegar. First I cut the stem, roll them up, and then cut them in the ribbons. I then wash them in salt water, rinse again, and continue until you get clear water.

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.

Boiling: For most greens, such as collard, turnip or mustard greens, it takes about 6-10 minutes to boil them. Steaming: For greens such as kale, spinach, or chard, it takes about 3-5 minutes to steam them. Sautéing: For greens such as kale, spinach, or chard, it takes about 2-3 minutes to sauté them.

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).

What is the best meat for 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.

Cut stems from leaves immediately before cooking. The smaller leaves tend to be more tender than larger ones. 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.

If you're wondering how long you should cook slow cooker collard greens, there really is no set limit. Using a Crock-Pot is a great way to allow greens to cook “low and slow,” so you really could simmer them overnight on low if you wanted to without making them mushy.

For sweet, you might go for a balsamic glaze. For sour, you could use lemon juice. Salty is, well, salt, but you could also try anchovies or a bit of bacon, says Devonshire. And parmesan is an umami king for greens, he says.

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.