Minimizing the Bitter Flavor of Collard Greens in Recipes

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.

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By Holly from Dallas, TX

December 7, 20100 found this helpful

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.

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Anonymous Flag
December 7, 20100 found this helpful

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. This smooths out their bitter flavor and softens them. Google collard greens recipes and search for recipes for sauteed collard greens too. Yum! Matter of fact be sure to try Emeril's assorted collard recipes ;-)

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December 8, 20100 found this helpful

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.

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Anonymous Flag
December 8, 20100 found this helpful

I forgot to mention fried collards. ;-)

http://www.cdkitchen.com/recipes/recs/67/Fried_Collard_Greens52586.shtml

Here are basic instructions on preparing collards (which includes tips for frying):

http://www.youtube.com/watch?v=hwOJaExekuQ

And here's one of Emeril's video tips for cooking collards:

http://www.youtube.com/watch?v=VTVgMe2B1ZQ&feature=fvw

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December 11, 20100 found this helpful

Turnips.

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December 22, 20100 found this helpful

Add balsamic or apple cider vinegar and don't over cook.

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Anonymous Flag
December 25, 20100 found this helpful

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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