The Baking Soda Tip For More Flavorful Collard Greens (2024)
Julia Holland
·2 min read
Collard greens are a classic Southern side dish and a key part of every soul food spread. As a bitter green, collard greens require slow and low cooking methods to soften their texture and bitter bite. However, braising isn't the only method to rid collard greens of their bitterness and bolster their inherent vegetal flavors. A dash of baking soda is an extra line of defense against bitterness, with a few more unexpected perks for color and texture.
Baking soda has infinite uses in cooking and beyond: It's a leavening agent, an odor neutralizer, and an antacid to name a few. 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. As an alkaline ingredient, it will make boiling water alkaline, effectively protecting the chlorophyll in green vegetables from breaking down. 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. The cooking liquid must reach a boiling point to maximize baking soda's alkalinity so that it can work its magic on the collards. You can then lower the heat and slow cook as per the recipe.
Baking soda is a lesser-known but effective flavor enhancer for collard greens that you can utilize in addition to various other longstanding tips. A low and slow cooking method (either in a slow cooker or on the stove) is even more vital to collard greens' texture and flavor. Another more common ingredient to neutralize bitterness is vinegar, which tends to be a consistent ingredient in most Southern collard greens recipes. Spicy and other robust flavors are also important in masking and complementing the bitter flavors in collard greens.
Consequently, ham hocks, turkey legs, and bacon are typical additions to the stock pot, creating an umami-rich cooking liquid for the greens to soak up with the added decadence of succulent chunks of meat. Sriracha, hot sauce, red pepper flakes, and cayenne pepper each provide a spicy kick that will stand up to collard greens' bitterness while also rounding out their complex savory flavor profile. While you can employ all of these tips while you slowly cook your collard greens, you can also serve your collard greens with a bottle of hot sauce and apple cider vinegar so your guests can make their helping of collard greens as tangy or spicy as they like.
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.
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.
Acidity can really bring a pleasant flavor out of bitter greens. If they're being used for a salad, it's good to add a vinaigrette with plenty of acidity to brighten it up. If you are sauteing, add some vinegar or citrus to the greens to finish them off.
Some options include adding a splash of lemon juice or a sprinkle of red pepper flakes to add tanginess and spice. You can also drizzle them with a bit of olive oil or add a dash of your favorite seasoning blend for added depth of flavor.
All produce, from leafy greens or fresh herbs to firm fruits and veggies, should be washed before eating. Use baking soda and cold water when washing produce to help remove chemical residue and dirt.
This is a bad practice, however, and you should avoid adding baking soda when boiling any type of vegetable. It has various unwelcome effects, such as softening the vegetable, altering the vegetable's flavor, destroying thiamine content, and hastening the loss of vitamin C.
Collards may be a little bright and bitter, but rich ingredients like bacon and smoked ham will help cut through that. If it's still too strong, vinegar and sugar can cut the bitterness from collards, too.
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.
Slow Cooking: A couple of hours of cooking makes the collard greens tender and almost silky, but they still have substance. They braise low and slow, just like short ribs would.
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.
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. The cooking liquid must reach a boiling point to maximize baking soda's alkalinity so that it can work its magic on the collards.
Baking soda is very high in sodium, with 630 mg per 1/2 teaspoon (2.3 grams), which is important to be aware of if you have to limit your sodium intake. Continued use may lead to metabolic alkalosis — a condition in which your blood becomes overly alkaline — and heart problems.
Baking soda is pure sodium bicarbonate, a fine white powder that has many uses. You may wonder about bicarbonate of soda vs. baking soda, but they are simply alternate terms for the same ingredient. If your recipe calls for bicarbonate of soda, it is simply referring to baking soda.
The bicarbonate reacts with chlorophyll and transforms it into chlorophyllin, a light green-coloured molecule. But there's a catch: the bicarbonate also attacks cell walls, weakening them. The vegetables may be greener, but softer too!
Baking soda is a salt, and all salts—along with other minerals in excess—can be detrimental to plant growth. Salt acts as a desiccant on plants and causes wilted foliage, stunted growth, and eventually, death. Healthy plants can quickly go downhill from an excess of salts.
Introduction: My name is Jeremiah Abshire, I am a outstanding, kind, clever, hilarious, curious, hilarious, outstanding person who loves writing and wants to share my knowledge and understanding with you.
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