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Old 01-01-2010, 02:16 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, 02:52 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, 03:47 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, 04:12 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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Old 05-05-2015, 06:55 AM   #5
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remove salt

Old Polish trick - put in a few big cabbage leaves or a peeled potato, for 10-15 minutes at very low simmer then remove; or use small handful of cooked or canned black or cannelini beans, well rinsed before adding, and you can leave them in.
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Old 06-11-2015, 06:33 PM   #6
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Potatoes don't remove salt, sorry.

That's a myth that's been long disproven.
Less is not more. More is more and more is fabulous.
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Old 06-11-2015, 07:15 PM   #7
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Just rinse them under running water!

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