Bacon Collard Greens Recipe | LaaLoosh (2024)

FAQs

Why do you put vinegar in collard greens? ›

What takes the bitterness out of collards? Collards may be a little bright and bitter, but rich ingredients like bacon and smoked ham will help cut through that. If it's still too strong, vinegar and sugar can cut the bitterness from collards, too.

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.

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).

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.

Long cooking time.

Slowly cooking collard greens not only softens the tough leaves, it also tames the leaves' bitter flavor.

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.

Hint: If you do not want to go through the cleaning process above, soak the entire bunch of leaves in salt water for about 30 minutes then rinse the greens in running water for about 3 minutes before cooking fresh collards.

If you prefer extra-tender greens, add 3 cups water to greens in the skillet; season with salt. Bring to a boil and cook for 1 hour, adding more water as needed.

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.

How to know when collard greens are done cooking? ›

Cook the greens in plenty of fat until they are tender and silky. Young, fresh greens are usually ready in about 15 minutes, but older, tougher greens can take up to 45 minutes.

Even though including fiber-rich foods in your diet is good for your health, adding too much of it too quickly may cause intestinal gas or bloating. Thus, if you're interested in adding collard greens to your diet, aim to do so gradually, especially if you're not used to eating many high fiber foods.

How to cook collard greens and dilute the bitterness. The chemicals that give collard greens that distinctive bitter taste are called glucosinolates. If you blanch the greens, some of those compounds will be released into the water.

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

#1: Vinegar Soaking Method

To make a vinegar soak; start with a clean sink then fill it with cold water (alternatively this can be done in a large bowl). Add 1 cup of white vinegar and submerge your fruits and vegetables in the water. Let soak for 15 minutes. Drain the water and give the produce a quick rinse.

Because of its unique ability to break down proteins, vinegar is also used as a marinade to help tenderize meats and veggies. It is also used to “quick pickle” veggies because it helps to speed up fermentation and creates good bacteria that makes food last longer.