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Old 01-01-2010, 01:16 PM   #1
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Collard greens too salty, help!

What do you do when you make collards and have made them too salty?


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Old 01-01-2010, 01:52 PM   #2
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All I can think of is add some sort of acid...either lemon or even rice vinegar. White vinegar is the traditional vinegar of choice...rice vinegar is a tad less harsh. The only other thing I can suggest is to rinse them off and re-flavor. Try adding a bit of olive oil too. Without cooking more collarss with no salt, these is your only options.


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Old 01-01-2010, 02:47 PM   #3
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Maybe it's just the pot-likker that's too salty....Pour some off...add water and additional meat seasoning...Might work!!!

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Old 01-07-2010, 03:12 PM   #4
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And...don't forget, Collard Greens are HIGH in Potassium Chloride and thus taste "salty" all by themselves. Infact cooking greens (most have the same characteristic) will impart a slight saltiness to plain water when boiled. So salt greens very lightly IF AT ALL for best results and flavor right at the last for proper results.
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