How do you get the bitterness out of collard greens? It is quite simple. Read on to find more!
Collard greens may be unfamiliar to those who do not hail from the South. Naturally rough and robust, they’re commonly served with fried chicken or honey-glazed pork.
They’re also great on their own. When consumed on their alone, they might have a bitter flavor.
So, how do you get the bitterness out of collard greens? Here is how:
You’ll need to boil these greens for a long time and add a few pantry staples to lessen the bitterness before you can enjoy them.
You’re all set if you just follow these four simple steps!
- Boil 1/2 pound of ham hocks in a large saucepan of water. Cook for approximately one hour at a lower temperature.
- Cook the greens for a further hour in the soup pot.
- Try the greens. The salt or lemon juice may be added if you find them too bitter. Combine the kale, ham hocks, and water in a large bowl. Salt or lemon juice may be used as needed to counteract the bitterness.
- The greens should be tender, so continue cooking them for a few more minutes. One to two hours is an ideal amount of time for a meal.
You may also use the following methods to make collard greens taste better:
- Before you cook them, make sure they’ve been blanched.
- Spice things up with strong ingredients like garlic, sausage, and the like.
- Braise them.
Frequently Asked Questions
Collards are a leafy green vegetable with tough stems that must be removed before consumption. Collard greens refer to the green leafy sections of the vegetable that we consume. Cabbage, mustard greens, kale are all close relatives, and all three are prepared similarly.
No, spinach is not a collard green. However, it can be used as a substitute. Kale is the closest match to collard green, making it the best substitute. Other substitutes to collard green include mustard greens, Swiss chard, Chinese broccoli, etc.
The famous collards are a part of the cabbage family (Brassica oleracea). To consume, you must remove the stiff stems and consume the dark green leaves. Like Swiss chard, collards taste like a mix between cabbage and kale.
No, they are not the same, but they are related as both come from the cabbage family (Brassica oleracea). Kale has high iron content while collard greens have high fiber and low calories.