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Old 11-22-2016, 01:39 PM   #11
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Originally Posted by GotGarlic View Post
I doubt this will work after cooking, but they say here in the South that collards sweeten when they're frozen. So if you're raising them, don't harvest till after a frost or if you buy them fresh from a market, put them in the freezer for a couple days before cooking.

I don't make collards so I don't know for sure, but that's what I hear
Ive had that experience with Kale.
I never liked kale all that much, so let it kinda grow out in the garden. But one day, after a few frosts , it was still kicking, so i decided to taste it again, and it was much better after the frost than before. Could have been coincidence.

I never had luck cooking collards, always too tough and bitter for me. I even grew them too. They grew very well, but even the fresh ones weren't that great, so haven't eaten them since.
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Old 11-22-2016, 02:54 PM   #12
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To remove bitterness, sugar doesnt work, instead use salt. Yes salt is the magic.
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Old 11-22-2016, 04:52 PM   #13
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Quote:
Originally Posted by GotGarlic View Post
I doubt this will work after cooking, but they say here in the South that collards sweeten when they're frozen. So if you're raising them, don't harvest till after a frost or if you buy them fresh from a market, put them in the freezer for a couple days before cooking.

I don't make collards so I don't know for sure, but that's what I hear
That's why we put the kale in the freezer. Kale grows in Ontario until it snows. Definitely after the first frost, the kale is sweeter. I usually put kale in the freezer for about 30 minutes to sweeten it. It would make sense to do the same with collards. I can't eat mustard greens--they don't agree with me.
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Old 11-22-2016, 07:36 PM   #14
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I've nevery had the late harvest bitterness with heavy greens like collards, just with lettuces. I think just not enough other stuff was used and/or the variety. I highly recommendd Emeril's recipe. I just eyeball it now that I've made it many times.
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broth, collard greens, garlic, greens, onion, other, smoked pork hocks

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