Collards are the only plant crop that thrives in my garden. Any suggestions as to how to minimize the bitter flavor? I chopped up some for a lentil and sausage soup and wasn't too happy with the result due to their strong flavor.
By Holly from Dallas, TX
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Yes. You are cooking them too long. Greens like these release a bitterness which has a strong odor when they have been over cooked. Try cooking them a short time and see the difference.
It's not the slow cooking that is causing the bitter problem but what the ingredients are that you're cooking them with. The traditional way to cook greens is to boil or simmer slowly with a piece of salt pork or ham hock for a long time.
Alton Brown had a show on cooking greens. He said the smell is brought out by cooking them too long. This goes for all greens.
I forgot to mention fried collards. ;-)
www.cdkitchen.com/
Here are basic instructions on preparing collards (which includes tips for frying):
And here's one of Emeril's video tips for cooking collards:
www.youtube.com/
Add balsamic or apple cider vinegar and don't over cook.
I forgot to mention one more thing when cooking collards :-( Be sure to remove all of the stems including the center stems within the leaves.
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