How can i make a healthy pot of collard greens taste good as the southern original?!


Question: like a low sodium, low fat version.


Answers: like a low sodium, low fat version.

I'm not sure how to avoid BOTH salt and fat for Southern-style collards but to avoid the fat, consider cooking with pork-flavored bouillon or soup base. We use Penzey's soup base which many consider superior to bouillon. Here's a link:

http://www.penzeys.com/cgi-bin/penzeys/p...

Chopped onions or onion powder (not onion salt) will also add flavor without many calories, salt or fat.

Also, Molly McButter is excellent for adding fat-free butter flavor which rounds out the above combination. Here's their link:

http://www.mollymcbutter.com/

Don't forget the cornbread, either - a natural complement to collards.

Bon Appetit, Y'all!

Instead of ham hocks in with the greens try using smoked turkey necks or wings.

The originals tastes so great because its made with pork fat. I suppose you could substitute turkey bacon for the smokey flavor but it won't be the same. Don't forget to add a little brown sugar and vinegar and cook it for a loooong time. Good luck.

You could use a smoked turkey leg/wing instead of fat back or ham hocks.

Try seasoning collards with smoked turkey, instead of fatty pork.

Use smoked turkey wings or legs instead of salt pork and ham hocks. Also, use low sodium chicken stock in place of some of the water, to add some extra flavor without as much salt. Another thing to do is dont use "normal vinegar", use red wine vinegar (in the same part of the store, and about the same price), because you can use less and get more "bang".





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