8 Favorite Recipes for Southern Greens (2024)

FAQs

How to make Patti Labelle greens? ›

Add the collard greens, chicken stock, onions, 1/4 teaspoon kosher salt, 1/2 teaspoon pepper and 1/4 teaspoon seasoning salt. Mix in the smoked turkey. Turn the heat to low and cook, covered, until the greens are tender but not too soft, 35 minutes.

All types of greens that are sturdy and leafy, such as chard, kale, mustard, beet, collard, and turnip greens, are known as cooking greens. They bring valuable nutrients to your diet and some flavor and color to your table.

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.

Active Ingredients: wheatgrass, barley grass, alfalfa grass, oat grass, broccoli, kale, spinach, green cabbage, celery, alfalfa sprouts, cabbage sprouts, broccoli sprouts, cauliflower sprout, kale sprouts, moringa, matcha, Tulsi (holy basil), mate leaf extract, parsley, peppermint, rosemary spirulina, and chlorella.

Does baking soda make collard greens tender? ›

Tasting Table staff deem baking soda the secret weapon to keep boiled greens like broccoli, green beans, and peas from turning brown. All you need to do is add a teaspoon of baking soda to your boiling water or stock to ensure that your collard greens are flavorful, tender, and vibrant.

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.

What I like about collard greens is that they are mild, buttery and rich in flavor which compliments the beef very well. I hope you will find this dish delicious!

Collards taste sweetest when they grow in cool weather, especially in the fall after the leaves have been touched by frost. Spring-planted collards will grow through summer but they taste stronger when they mature in the heat.

Was this helpful? Collard greens contain nutrients with many possible health benefits, like supporting bone health, liver function, and digestion. They may also help prevent cancer, improve sleep, and support hair and skin health. The cruciferous family are part of the cruciferous vegetable family.

You can't just sauté them in some fat because they normally scorch before they soften enough. According to the nerds (in a good way) at Cooks Illustrated, the best way to cook collards (and any assertive greens) is to shallow blanch them before sautéing them.

Cook the Greens

Bring a small amount of lightly salted water to boiling in a Dutch oven. Add the greens. Cover the pan and cook until tender. Chard and beet greens will take 8 to 10 minutes; kale, mustard, turnip, and collard greens will take 15 to 20 minutes.

Turnip greens have a slightly bitter and peppery flavor, while collard greens have a milder, slightly sweet taste. Turnip greens are also more tender and have a more delicate texture compared to the tougher, thicker leaves of collard greens.