What Do Collard Greens Taste Like?

One of the most common questions about the taste of collard greens is: what do collard greens taste like? The answer is somewhat regional and is highly dependent on the region you’re from. Collard greens are bitter when raw but not as bitter as kale, and heat brings out a subtle earthiness while mellowing the flavor. You can just prepare them as you would any other vegetable in most cases. However, if you want to cook them authentically, the following tips should help you make the best of this unassuming veggie.

Hamhocks are a popular addition to many recipes, as they are rich in collagen and fats, and these substances make them rich in protein and a rich, nutritious side dish. You can also add smoked turkey and other savory ingredients to your favorite recipe to enhance the flavor, and this will give collard greens a smoky flavor similar to Swiss chard. If you like the taste of bacon, you can add it to your favorite soup or stew.

What Are Collard Greens?

Please enable JavaScript in your browser to complete this form.

Save this

Enter your email below and I'll email this post to you -- no strings and no further emails unless you ask for them.

Collards are a type of vegetable with large green leaves and tough stems that must be removed before consumption. Collard greens are the leafy parts of the cabbage we eat, and they’re closely related to cabbage, kale, and mustard greens and are prepared in similar ways. Collard greens, a popular Southern side dish, are known for their heartiness. Because the tough leaves hold up well when cooked for a long time, they’re frequently used in soups and braises.

While you might think that collard greens aren’t a very appealing vegetable, they can be delicious. And if you’re not a fan of vegetables, try a classic southern-style recipe. You’ll be glad you did. They are super healthy. If you’re a vegetarian, you might even want to try them as often. This way, you’ll be eating a nutritious and satisfying meal.

What Does Collard Greens Taste Like?

The taste of collard greens may be similar to that of kale. Both contain high collagen levels, making them rich, nutrient-rich in addition to a soup or stew. However, the two types of greens have slightly different tastes. Kale has a strong “green” taste, while collard greens have a softer, milder taste. To eliminate the bitterness of collard greens, cook them for one to two hours, depending on the number of greens you cook. The longer they’re cooked, the more likely they will lose their vitamins and minerals.

Are Collard Greens Healthy?

Regardless of their unique flavor, collard greens are incredibly nutritious and are very healthy. They’re rich in antioxidants, which help protect the heart and normal blood pressure. Moreover, they’re versatile and can even be eaten by vegetarians. Incorporating savory ingredients into your collard greens will make them more delicious and palatable, and they’ll also help make them more enjoyable for you.

Preventing Disease

As a byproduct of using energy, your body produces free radicals. These free radicals have the potential to harm other cells, resulting in cancer, heart disease, and diabetes. Collard greens are high in antioxidants, which help to neutralize free radicals and may lower your risk of cancer.

Birth Defects Can Be Prevented

The best natural sources of folate are dark, leafy greens like collard greens. Folate is a necessary vitamin for body growth, and it is essential for young children and pregnant women. Doctors recommend that pregnant women take at least 400 micrograms of folate per day to help prevent birth defects like spina bifida.

Bone health is improved

Collard greens are high in vitamin K, essential for strong bones. Vitamin K helps your body absorb calcium and strengthens the fundamental structure of your bones if you get enough of it every day. As a result, collard greens may assist in the prevention of osteoporosis.

Strengthens the immune system

Collard greens are high in vitamins A and C, beneficial to your immune system. Vitamin C is necessary for healthy blood cells, and vitamin A is required for healthy T-cells, a type of immune cell that fights bacteria and viruses.

Collard Greens: How to Clean Them?

Cleaning the leaves is a tedious but necessary part of collard green preparation. Greens are likely to be dirty depending on where and how you buy them. This is the case because the tough stems and raised veins are prone to collecting grit and grime. To wash collard greens, follow these steps:

  • Remove the roots.
  • Submerge the greens in a large bowl of cold water.
  • Swirl them around until the grit falls out. Drain the dirty water into a colander, then repeat the process until the water is clean.

What’s The Difference Between Turnip & Collard Greens?

Turnip greens and collard greens are both members of the same plant family, so they have a lot in common, but they differ in the following ways:


  • Turnip greens have a sweeter, more robust flavor than other greens. When compared to collard green, which can be bitter, you’ll be able to tell the difference right away.
  • When cooked, Collard greens can taste similar to turnip greens, with a few flavor differences.
  • They can both be cooked in the same way and prepared in the same way. Serving these leafy green vegetables as a side dish is one of the best ways to enjoy them.
  • Turnip greens, for example, can be blended into a paste with herbs for a creamy veggie dip. Collard greens can also be steamed and served as a side dish to meat dishes.


  • These leafy vegetables can appear identical in their early stages of development.
  • They can, however, be easily identified once they have been cultivated and fully matured. Collard greens, for example, are a dark to light green color with light green veins.
  • The leaves of turnip greens are slender and may be whitish or reddish at the top. If they come with the whole vegetable, that’s another great way to tell them apart.
  • Collard greens are sold as individual leaves, whereas turnip leaves are attached to turnips, making them easier to identify.
  • Even if you only find these vegetables’ leaves in the supermarket, they will undoubtedly be labeled, and you can store them in separate, labeled containers.
  • These vegetables’ mature leaves will look similar at first, but their size, width, and color will allow them to stand out.

How Can We Include Collard Greens In Our Meals?

  • For salads, start with a large bunch and slice along either side of the stem with your knife, cutting them in half while removing the stem. Cut the collard halves crosswise into thick ribbons after stacking them in a single pile.
  • Remove the stems with a paring knife for the wraps. Place the collard leaves on a flat surface and fill with the filling you’ve prepared. Roll one end of the collard leaf lengthwise over the fillings. Fold the short ends in, roll the wrap once more, and place it seam-side down on a serving plate.
  • Remove and discard the center ribs from 2 12 pounds of collard greens, then cut the leaves into 1-inch pieces. Simmer collards for 15 minutes in a large pot of boiling water, then drain in a colander, pressing out excess liquid with a wooden spoon. 1 tablespoon butter and 1 tablespoon olive oil in a large, heavy skillet over medium-high heat until foam subsides, then stir in 2 garlic cloves, collards, and salt and pepper to taste. Cook, constantly stirring, until the collard mixture is thoroughly heated, about 5 minutes. Drizzle a wedge of lemon juice over the collards and toss to combine.
  • Remove and discard the center ribs from 1 pound of collard greens before steaming. Leaves should be cut into 12-inch pieces. 2 inches of water should be in the bottom of a steamer. Steam for 5 minutes with collard greens and 1 minced garlic clove in the steamer basket.
  • Remove and discard the center ribs after blanching. Blanch the greens for 2 minutes in a large pot of boiling salted water, then drain. Cool completely in a single layer on a rimmed baking sheet when cool enough to handle. Greens can be kept in the refrigerator for up to 4 days in an airtight container.
  • Remove and discard the center ribs from 2 pounds of collard greens before stewing. Leaves should be cut into 1-inch pieces. Cook collard greens in 312 cups of chicken broth for 1 hour or until tender. Salt and red pepper flakes to taste.


The main reason you should avoid eating collard greens is that they’re bitter. It’s also a good idea to cook them in olive oil since it will help your body absorb the nutrients from the greens. In addition to being delicious, these vegetables are high in nutritional value. You can substitute chicken broth with vegetable broth in this recipe, and in this way, you can make it even more nutritious. You can add more vegetables, but you should avoid adding more fat because they’re rich in fiber.

To make the most delicious and nourishing collard greens, blanch them first. A simple blanching procedure involves putting collards in boiling water for 3 minutes. Once they’re done, they should be transferred to ice-cold water and pressed out. When storing them, you can use a resealable plastic bag. Unlike spinach, a blanching process will maintain the freshness of collard greens.