Recipes: Gymgirl picture (What's for dinner? (Part 45))
In reply to: What's for dinner? (Part 45)
You know why most people don't like collards (or other greens)? Cause they usually are eating "bitter" greens, that were picked too large, and too late. Fresh greens are best when the leaves are probably no longer than about 8-10" long. After that, and you're just asking for a puckered face, LOL! (Disclaimer: some people actually LIKE the bitterness of the larger greens, but cook them differently, too...)
One remedy for the bitterness is to add a bit of sugar to the pot while they're cooking. Just enough to cut the bitterness. A couple teaspoons should do, if the greens are just mildly bitter. If they're very bitter, you may need to add a bit more. But, add only enough sugar so you can barely detect it in your pot. Also, a couple splashes of apple cider vinegar will help change the bitterness to a "tang", much more palatable than the bitter aftertaste of tough greens...
Just please do NOT cook a pot of syrupy sweet greens. If you can taste the "sweet" of the sugar, you added too much. But, do try again...