Soulful Collard Greens Without the Guilt! Get the Recipe Now! - BlackDoctor.org (2024)

FAQs

What does adding vinegar to collard greens do? ›

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 were one of the few vegetables that African-Americans were allowed to grow for themselves and their families back in slavery time. Even after the Africans were emancipated in the late 1800s cooked greens were a comfort in the African-American culture.

The green leaves turn dark green during this long cooking process, and the cooking water will be greatly reduced. Unfortunately, nutrients are leached out into the cooking liquid that many people pour down the drain.

While cooked collards do offer good nutrition, we tend to absorb a lot of the nutrients better when they're raw. If you generally enjoy your collard greens cooked into submission, you might still be on the fence.

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.

Many culinary historians agree that the green craze in the South is supported by tastes for spring greens among Celtic and Germanic Southerners but was really spearheaded by people of African descent.” You can read a bunch more about collard history on his blog.

Some may think that Collard greens originated in Africa but they were originated in Eastern Mediterranean. The Southern style of cooking of greens came with the arrival of African slaves to the southern colonies and the need to satisfy their hunger and provide food for their families.

The standard rations enslaved people received were cornmeal and salted fish, which they harvested themselves. These monotonous rations provided protein and carbohydrates but lacked essential nutrients and were not always sufficient for the demands of daily work.

Leafy greens: Cabbage, collard greens, spinach, kale, and other greens are high in nitrates, which have been found to offer blood pressure benefits.

What happens if you eat raw collard greens? ›

You can eat collard greens raw, but the uncooked leaves tend to be slightly bitter and a bit tough. If you want to try them raw in a salad or smoothie, Feller recommends mixing just a few collard leaves in with a majority of milder greens, like spinach.

Leafy greens

Munch on spinach, Swiss chard, kale, and/or collard greens. Leafy greens pack a healthy dose of sleep-inducing magnesium as well as calcium, which can help boost melatonin and keep your circadian rhythm on track.

Often referred to as hoppin' john, black-eyed peas and collard greens are commonly eaten as part of a Southern tradition to bring forth good luck and prosperity in the new year. As a kid, I wasn't really a fan, especially not with their little eyes staring back at me.

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.

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.

After soaking your leaves, you'll give each one an additional rinse under running water to properly inspect and ensure the collard greens are actually clean. You can also include salt or vinegar in your cold water soak to further remove any impurities. A tablespoon of either will help remove bacteria from the plant.

Acidity can really bring a pleasant flavor out of bitter greens. If they're being used for a salad, it's good to add a vinaigrette with plenty of acidity to brighten it up. If you are sauteing, add some vinegar or citrus to the greens to finish them off.

Use salt.

Salt is a friend to bitter greens, whether you plan to eat them raw or cooked. Mellow the bitter flavor with a sprinkle of salt on endive or radicchio, or include anchovies or cured meat (like bacon, pancetta, or proscuitto) along with mustard, beet, or collard greens.