CAN YOU USE BAKING SODA TO TENDERIZE COLLARD GREENS RECIPES

Steps:

• In a large pot, heat the salt pork on medium-high heat until most of the fat is rendered and it is lightly browned, about 10 minutes. Remove from the heat and let cool for 5 minutes.
• Return the pot to medium heat, add greens, 6 cups of water, sugar, salt and baking soda. Simmer covered for 45 minutes.
• Place the potatoes on top of the greens, cover and continue to simmer until the potatoes are tender, about 45 minutes. Discard the salt pork. Sprinkle the potatoes and greens with cider vinegar to taste. Transfer to a platter and serve with a few spoonfuls of the broth.

Steps:

• Bring a large pot of water to a boil.
• Trim the stems off of the collardg greens and cut the leaves into thin ribbons about 1/4-inch thick.
• When the water boils, add the greens and bring to a simmer. Cover most of the way and simmer for 1 hour and up to 2 hours, until the greens are very tender.
• Drain the greens and let them dry for 10 minutes in the colander.
• Heat the olive oil in a large skillet over medium heat. Add the garlic and cook for 30 seconds. Add the collards and cook for 5 to 10 minutes, until crisp on the edges. Season to taste with salt and pepper.