The Baking Soda Tip For More Flavorful Collard Greens (2024)

julia holland

·2 min read

The Baking Soda Tip For More Flavorful Collard Greens (1)

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.

Read more: Styles Of Regional BBQ In The US

More Tips For Flavorful Collard Greens

The Baking Soda Tip For More Flavorful Collard Greens (2)

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.

Read the original article on Tasting Table.

The Baking Soda Tip For More Flavorful Collard Greens (2024)

FAQs

The Baking Soda Tip For More Flavorful Collard Greens? ›

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.

What does baking soda do to collard greens? ›

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.

How do you make can collards taste better? ›

If you find the flavor of canned collard greens to be lacking, you can add a few ingredients to liven them up. Some options include adding a splash of lemon juice or a sprinkle of red pepper flakes to add tanginess and spice.

Why do you soak greens in baking soda? ›

The US Food and Drug Administration, the US Department of Agriculture and other scientists agree: use a cold water soak with baking soda to effectively help remove dirt, chemical residue, and other unwanted materials from your fresh vegetables and fruits.

What is the effect of adding baking soda to green leafy vegetables? ›

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!

Why put baking soda on vegetables? ›

Sarah House, the food innovation chef at Bob's Red Mill, explains that baking soda “helps to remove any residue left on the exterior of produce.” House elaborates: “I would recommend rinsing in cool, clean water before drying and storing.” Rinse and dry.

Why do you put vinegar in collard greens? ›

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.

Why should we avoid using baking soda when cooking? ›

When used in cooking, baking soda can become hazardous to people following a low-sodium diet. According to the United States Department of Agriculture, half a teaspoon of baking soda has 629 milligrams of sodium.

Is bicarb soda the same as baking soda? ›

Is bicarb soda the same as baking soda? Baking soda and bicarbonate of soda is the same thing! Yes, these are two different names for the same product. In Australia, we tend to use the name bicarbonate of soda (or bicarb soda for short), whereas overseas they usually call it baking soda.

What makes greens taste good? ›

Adding Flavor to Cooking Greens

Use chicken broth for the cooking liquid instead of water. Add chopped onions, garlic, or bacon to the cooking liquid.

What does adding vinegar to collard greens do? ›

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.

What does baking soda do to leaves? ›

Spraying baking soda on the leaves makes the surface become less acidic and limits the ability of fungal spores to grow.

Is baking soda good for green plants? ›

When applied to plant leaves and stems, baking soda does slow or stop the growth of fungi. However, the benefits are fleeting at best. Studies have shown that while baking soda impacts the growth of fungal spores, the spores and actively growing fungi are not killed.

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