My aunt in Savannah showed me her trick for collard greens

She adds a splash of apple cider vinegar at the end, not while they're cooking. Do you have a family secret for cutting the bitterness?

3 comments

3 Comments

leer123mo ago

Ever tried a pinch of sugar right at the start? My grandma swore by it. She'd put maybe half a teaspoon in the pot with the broth and the ham hock. It doesn't make them sweet, it just sort of smooths out that rough edge. I do it now and it really works.

holly633mo ago

Reminds me of my mom putting a splash of apple cider vinegar in her pot of beans. She said it did the same kind of thing, cut through the heaviness. I tried it once and it just tasted like vinegar beans, so I guess her touch was magic. I'm sticking with the old bay leaf and calling it a day.

sage_rodriguez16d ago

Half a teaspoon of sugar, huh? So grandma was basically running a covert baking operation in the bean pot. I might have to try that just to see if it turns into a savory pie situation.