How to take the Bitterness the end of Greens

Written by Rachel, post in Dinner, Gluten Free, just how To, Sides, Storage/Prep, Vegetables, Vegetarian


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Can i tell friend something that I can not recognize to mine 12-year old self? i really prefer vegetables. I’m entirely crazy around lots the other foodstuffs that she would reap too (hello bacon), yet you understand how people say the the much more you eat healthy and balanced things the much more you crave them? It’s actually been true for me.

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We started subscribing to abundant Harvest Organics in December that 2007. We’ve been on this journey for a when now. I’ve learned a lot. There room so plenty of vegetables that I’d never heard that 7 year ago. Thankfully, currently I know what a rutabaga is, that beets space enjoyable, and also most recently, exactly how to chef some really an excellent greens.

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I’ve constantly been a “use what ns have”, practical, effective cooker. Don’t have an ingredient? I’ll substitute because that it. If i don’t think a action is needed, I eliminate it. But, occasionally there are procedures that i didn’t recognize were a good idea, like blanching when cooking things like collard greens. I’d never done it, due to the fact that I didn’t recognize I should.

Blanching is when you partially cook a food in cook water then submerge the in an ice bath to stop the cooking.

I learned mine lesson today.

I’ve never really to be bothered too lot by the bitterness in greens. I think since I’ve got the basics down: add fat and salt (not prefer a waaaay too lot amount, a good amount, to do them taste great). Periodically I include sugar and spice. These room things that ns read around doing to minimize bitterness in greens. Cool. Checkmark. Done did.

But but but wait. I required to view if ns was absent out on something. So i did a little test: collard greens 3 ways.

Here’s what happened.

One bunch the collard greens was split up right into three teams (each had 3-4 medium sized pipeline – a tiny test, but it worked out just fine).

Group 1

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Washed through water, stems removed, sliced right into ribbons.

Skillet heated, 1/2 t butter added, let it melt a bit, included honey, then added the greens. Included salt, pepper, red pepper flakes and cooked end medium-low because that 2 minutes. 1 t lemon juice is included and they chef for 1-2 minutes more. They’re eliminated from the heat and also 1/2 t olive oil is added, together with a splash of lemon juice.

Group 2

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Soaked in water and also 1-2 t baking soda because that a minute, climate rinsed 3 times.

Skillet heated, 1/2 t butter added, let the melt a bit, included honey, then included the greens. Included salt, pepper, red pepper flakes and also cooked end medium-low because that 2 minutes. 1 t lemon juice is added and they chef for 1-2 minute more. They’re eliminated from the heat and also 1/2 t olive oil is added, along with a splash the lemon juice.

Group 3

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Washed through water.

Stems removed.

Blanched: Salted water pertained to a boil, leaves were added, they cooked for around 2 minutes, climate took a bath in some ice water because that a few.

Sliced into ribbons.

Skillet heated, 1/2 t butter added, let that melt a bit, included honey, then added the greens. Added salt, pepper, red pepper flakes and cooked over medium-low because that 2 minutes. 1 t lemon juice is added and they chef for 1-2 minutes more. They’re removed from the heat and also 1/2 t olive oil is added, together with a splash that lemon juice.

Group three was method for certain 100% the winner. Ns guess I’m gonna blanch from currently on.

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They were tender, they maintained their color, and also most importantly, they to be the least bitter.

I stood at the stove and ate the whole pan.

I offered the leftover greens from teams 1 and 2 and also tossed them with some leftover Mac and also Cheese, topped it through crushed up homemade croutons and also a bit of Parmesan cheese, and also baked it until it was hot. Created an easy, delicious dinner. Teams 1 and also 2 weren’t bad. I’d also say they’re good. But, once you compare great with great, girlfriend gotta go with good (hello life lesson).

I don’t know if the baking soda soak yes, really did lot for group two. Lock may have been a little an ext tender and a little less bitter than team 1. Simply a little. I more than likely wouldn’t bother with this step again. But, that was funny to try.

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In general, to minimize the bitterness of leafy greens choose turnip greens, collards, mustard greens, kale, spinach, chard, broccoli rabe, and also beet greens, there room a few tricks:

Cooking the greens (sautéeing, simmering, braising, blanching) mellows them out (some ways much more than others, some better when combined, prefer I learned today). Tougher greens, prefer the collards the I offered today, will do much better when blanched, 보다 say a daintier baby spinach.