Does anyone have a suggestion on how to cook the best collard greens?

Question

I tried making some. I followed the directions on the bag but it came out bitter. What's the deal?

Answer 1

i cook mine with smoked ham hocks or pigs feet and add garlic and onions to them and let them simmer for about 2 hrs then add a little vinegar and sugar and liquid smoke....if you bought your greens in the supermarket it can also become bitter as they are better if the dont get picked until the first frost then they seem to have a better flavor and are not as bitter.........if you are a vegan dont use the meat and add extra liquid smoke for the flavor......but i found that if they simmer a long time they are much better...i have some friends from the south and they simmer theres all day long....oh yeah add some garlic to them also...

Answer 2

An easy remedy for any greens that you cook to eat is simple. I blanch my veg (cook the veg and refresh in cold water) then I will proceed with what ever the recipe states.

A good example is

Garlic and Sesame Green Beans
~ 1 /2 lb Cleaned green beans (acually it can be any veg for that matter)
~ 2 tbsp crushed garlic
~ 2 tbsp toasted sesame seeds
~ 2 tbsp butter + 2 tbsp olive oil
After you blanch the beans Heat the butter and the oil, when melted add the beans and heat through, add the sesame seeds and season. Oh ya one other awesome trick to help get rid of bitterness is to add sugar add the end of the cooking process. Taste.... and if the collard greens are still bitter add a pinch more sugar.

Answer 3

I love collard greens! They tend to be a little bitter, but a lot of seasonings can help that.

Here are a few recipes I have tried and really like:

BRAISED COLLARD GREENS
1 lb. collard greens, washed, torn, and w/ stems removed
1 medium yellow onion, diced
2 large cloves garlic, minced
1 Tbsp olive oil
water
balsamic vinegar
pepper

Saute onion and garlic in oil over med-hi heat. When tender, add greens. Stir for 2-3 minutes, then add enough water to almost cover the greens. Stir occasionally. When greens are tender and bright green, and some of the water has boiled off, add a spash of balsamic vinegar and pepper to taste.
Serves: 2-3


SOUTHERN STYLE COLLARD GREENS

1 large bunch of collard greens
1 Tbsp. seasoned salt
1 tsp. regular salt
1/2 tsp. ground black pepper
1/2 tsp. garlic salt
2 Tbsp. margarine
1 cube vegetarian vegetable bullion
hot pepper sauce or ground cayenne pepper to taste

In a large pot, add approximately 3 quarts of water (more or less depending on how big your collard bunch is). Bring water to a boil, and mix bullion, all salts, and black pepper. Reduce heat and let simmer while you prepare the greens.

Wash greens thoroughly. Strip away stems that run down the middle of the leaf from the greens (tearing them from top to bottom, away from the stems). Stack the leaves together (I found about 8 -10 works) and roll them up, and slice them into 1" slices. Add the stripped and cut greens to the pot. Add margarine and pepper sauce or ground cayenne pepper to taste. Cover pot, and simmer for about 1 hour, stirring occasionally.
Serves: 6-8

Collard Greens, Sweet Potato and Lentil Curry
(serve with brown basmati rice)

1 lb. Lentils, dry
1 Onion, medium, diced
1-2 tbsp. Garlic, crushed
2 lbs. Collard Greens, chopped
2 Sweet Potatoes or Yams, (approx. 4 cups)
1 - 28-oz. can Tomatoes, crushed
1 cup Raisins
1 cup Walnuts, pieces
1 tbsp. Turmeric, powder
1 tbsp. Cumin, ground
1 tbsp. Paprika
1-1/2 tsp. Cinnamon
1/4 tsp. Cayenne Pepper

Place 4 cups of cold water in cooking pot and bring to a boil. Wash and clean the lentils in a strainer under running water. When the water begins to boil, add the lentils and simmer on low heat until all the water is absorbed.

In another covered cooking pot prepare the brown basmati rice. Prepare 3 cups of brown basmati rice in 6 cups of water.

While the lentils and rice are cooking, wash and peel the onion and garlic. Dice the onion and crush the garlic and place in a large covered microwaveable or oven safe baking dish. If cooking in a microwave, cook at "high." If cooking in a conventional oven, cook at 350 degrees F. When the onions begin to get translucent, remove from the heat and set aside.

Wash and peel the sweet potatoes and cut into 3/8 to 1/2 inch cubes. and add to the baking dish.

Wash and chop the collard greens, or use frozen chopped collard greens. Add to the baking dish.

Add all the other ingredients and mix well. Place the covered baking dish back in the oven and cook until the sweet potatoes are tender.

When the sweet potatoes are cooked, add the lentils and mix well. Place back in the oven for another 15 minutes. Mix about midway through this last cooking process. If the ingredients become very stiff, add a little apple juice or water. Do not let it get "runny."

When the collard greens, sweet potato and lentil curry is finished cooking, remove from the heat and serve on a bed of basmati rice.