Why do people put vinegar on collard greens?

Why do people put vinegar on collard greens?

Removing the thick stem parts and cooking the collards in smoked meat will remove the bitterness out of collard greens. However, some people also add a dash of vinegar to the collards. The vinegar adds additional flavor and will also cut out any bitterness.

How much vinegar should I put in my collard greens?


  1. 1 bunch collard greens – rinsed, trimmed and chopped.
  2. 2 smoked ham hocks.
  3. 2 (10.5 ounce) cans condensed chicken broth.
  4. 21 fluid ounces water.
  5. 1 tablespoon distilled white vinegar.
  6. salt and pepper to taste.

How do you cook collard greens without the smell?

I recommend using the steaming method if the leaves are a bit older. Note: Some folks find cruciferous vegetables a little bitter. If you raise the pH of the dish by adding some vinegar or citrus juice (lemon or lime), this can help tone down the bitterness.

Are Glory canned collard greens good for you?

Glory canned collard greens are a simple, heat and eat item when you want Southern style greens in a hurry. These gluten free greens are low in cholesterol and saturated fat, making them a heart healthy choice for Southern style meals. Canned greens are also packed with nutrients like calcium and vitamin E.

Are canned greens good for you?

canned veggies have to be healthy because they’re vegetables: Even canned veggies do retain some nutritional benefit, but it pays to read labels, especially when sodium is involved.

What veggies go with collard greens?

For a sweet dish packed with vitamin A, stir-fry collard greens with fresh tomatoes, sun-dried tomatoes, roasted red peppers and pappadew peppers.

What vegetable is rich in vitamin A that is good for the eyes?

Orange-colored fruits and vegetables — like sweet potatoes, carrots, cantaloupe, mangos, and apricots — are high in beta-carotene, a form of vitamin A that helps with night vision, your eyes’ ability to adjust to darkness.

Why do Southerners eat collard greens?

Classic slow-cooked Southern-style greens originated in the South during slavery. African slaves brought to America had to feed their families from precious few foods. Because greens such as collards grew abundantly, they often used them as the basis for one-pot meals.