French Collard Greens, Melted Onions, and Mushroom Pie Recipe on Food52 (2024)

FAQs

Why do you put vinegar in collards? ›

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.

Saute some diced onion in the pot with the bacon's grease until translucent. Add a minced clove of garlic and saute it for a minute longer. 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.

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.

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.

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.

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.

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.

Mix With Juice

If ice-cold water isn't enough to mask the taste of wheatgrass, try mixing your greens with orange juice or another juice with a strong flavor profile, like cranberry or mango.

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.

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.

Why are collard greens cooked so long? ›

Slowly cooking collard greens not only softens the tough leaves, it also tames the leaves' bitter flavor. Don't forget the spice. There's a reason why Southern greens often finish with a spicy kick.

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.

If you use fresh greens, just make sure to thoroughly clean and prepare them first. Acidic apple cider vinegar cuts the fattiness from the ham hocks and adds flavor. Just two tablespoons of sugar is all you need to balance the bold flavors in this southern collard greens recipe.

Apple cider vinegar: Or substitute any other acid such as lemon juice or white vinegar. Yield: This recipe makes 4 cups collard greens, enough for 4 (1-cup) servings.

Let the greens soak for 20-30 minutes, giving them a good scrub midway. The vinegar and salt will help loosen & remove any dirt, grit and bring out any bugs hiding in the greens. Drain the water and soak again in plain water (1-2 times) if the water is dirty and gritty.