Tasty Collard Green Salad (2024)

FAQs

How to make collard greens from a can taste good? ›

Drain the collard greens and collect their juice. Add a little apple cider vinegar, hot sauce and sugar to the juice and pour it into the pot. Return the bacon to the pot and simmer it until reduced by half. Add the greens to the pot and simmer until heated through.

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.

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.

This might seem like an unusual addition if you're new to making collard greens, but the vinegar adds a welcome tangy note that brightens the dish and balances out the salty, savory flavors. A tablespoon of sugar also helps balance out the greens' potential bitterness.

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.

Adding Flavor to Cooking Greens

Use chicken broth for the cooking liquid instead of water. Add chopped onions, garlic, or bacon to the cooking liquid. Top cooked greens with crumbled crisp-cooked bacon. After cooking, sprinkle greens with balsamic or cider vinegar.

The best way to prepare greens

Waldeck recommends chopping or shredding greens before sautéing or stir-frying. "If you eliminate hard ribs in greens like kale, chard and collards, it will make them so much more palatable," she says.

Dark Leafy Vegetables

There are many other variations of dark leafies, including collard greens, kale and even romaine. These plant foods are great sources of folate and a host of vitamins and minerals. They also provide a punch of fiber that help clear your colon.

How often should you eat collard greens? ›

Another study from researchers at the University of Leicester found that people eating 1.35 servings of greens daily had a 14 percent lower risk of developing type 2 diabetes.

Collard greens are frequently eaten in the Southern U.S. regions, but deserve attention everywhere for their health benefits. Collard greens provide nearly twice the amount of calcium as spinach and are high in potassium and magnesium, too.

Eat these canned vegetables by themselves, serve them as a tasty side dish or use them to bring a little Southern style to your favorite recipe.

Like Fresh Collard Greens, Canned Collares Are Nutritious

For example, you can use a large collard green leaf as a low-carbohydrate substitute for a wrap. You can also add them sandwiches, wraps and more.

Soak them for five minutes in water with salt and white vinegar. I let them sit in that mixture for five minutes before straining. and then filling my pot back up with regular water. to rinse everything off. For my broth, I'm using chicken bone broth.