Should i add sugar to collard greens

It came out delicious, just like my Louisiana elders made. As others have mentioned, I added red pepper flakes. Just due to personal taste, I like to sprinkle my individual serving with vinegar, rather than adding it to the entire pot. I also find that greens harvested in the winter are not bitter like summer grown collards, and don't require sugar. Daniele Bentley Rogers.

I don't know how I've lived without these my entire 45 years! I'll make this recipe for the next 45 years! I didn't have anyone to teach me how to cook them correctly so I didn't realize you had to cook them so long. My 14 yr old son even raved about them and wants me to make them more often than just on New Years Day. Thank you so much for sharing. Now I have 'my new' recipe!

Bon and raised in the South I must admit this is one hell of a recipe. Very very good I followed it exactly as written and I am pleased with the outcome. Tammy Haynes. My hubby loves greens. I not so much so I never make them. Last year I decided I would surprise him and give it a try. I hopped on this site and found this recipe. All I can say is this was a huge hit in our house.

Hubby loved them and even said they were better than his moms. Ill take that compliment any day. I made the recipe exactly as is. I even made my own pepper sauce to go with it. I'm high-fiving myself for trying this recipe.

Im about make a big pot now. Greens and cornbread being served up for dinner. Federico Bonetto. I'm an Italian living in Atlanta. I'm just starting to explore Southern Food. This was great! I chopped up the greens and made as specified, except for vegetable stock instead of chicken and smoked ham cuz I forgot to buy , and cooked on low heat for 3 hours.

The greens were smoky from the bacon, super tender, and got punch from the vinegar. Our family of two ate every bite. A new fan has been born!!! I don't use ham or sugar in greens. I use smoked ham hocks and vegetable broth rather than chicken. The taste of the greens are more pronounced with veggie broth. I live in Ohio and we don't do sweet greens here. We save the sugar for sweet potato casserole. I also add some freshly grated nutmeg to my greens.

The base has all the necessary ingredients. Fat, salt, smoke, and aromatics. I cannot eat pork, so I changed up the protein. Then, added beef stock and water, and added some of the fat free brisket to braise.

The fatty pieces, I threw on the smoker until further rendered about 90 minutes and tossed them into the braising liquid. After a low and slow braise, I strained all ingredients and poured the stock back into the pot, pulled the brisket, added some lemon and reduced the broth for an hour to concentrate the flavors.

The collards were cut in three, with the stalks going in first, leaves second, and kept the temp low to continue braising. I adjusted the seasoning by adding some more sugar and some pepper flakes, while removing the lemon. This is not a quick method, as it took about 5 hours, but the flavors and tenderness was great.

The smoked fats added what the bacon would have. Food allergies suck, but there are always substitutes available, as long as you think outside the box. Thank you Southern Living for the base recipe. Very good Recipe, if you really want to kick up the flavor profile use Harringtons Bacon and throw in some Ham hocks from Harringtons as well. Reduce heat to medium-low, partially cover pot, and simmer gently, stirring occasionally, until greens are tender and liquid is almost completely evaporated, 25—30 minutes.

Stir in vinegar and sugar and cook another minute to allow sugar to dissolve; season with salt and pepper. How would you rate Sweet and Tangy Collard Greens? Leave a Review. Perfectly acidic with a touch of sweet. Crowd pleaser every time I make it, tonight maybe the 4th time now.

Also works great with finely chopped dried mushroom and mushroom powder instead of meat for vegetarians. I love this recipe for collards and make it many times throughout the year, not just at New Years.

Julia layers flavors, and the little bit of spice is really what does the trick for me. Love it! I made this recipe at Thanksgiving without bacon, red pepper flakes and sugar.