I collard or turnip green recipe for someone who doesn't care for them?

You just need to cook them longer. Most greens need to simmer at least 20 minutes, preferably a half hour to get rid of beiiterness. Then they're wonderful. Especially if you simmer covered in chicken broth with a teaspoon of sugar, a pinch of red pep flakes, a small minced onion, 2 smashed cloves of garlic, and 2 teaspoons of apple cider, or white, vinegar. A ham hock or smoked turkey parts are always a great addition, but you need to simmer them by themselves for about a half hour before adding the greens for the second half hour. Then serve with the broth over white rice (and how about a corn muffin?)

put them in the freezer overnight, it takes out some of the bitterness. Similarly, greens harvested after the first frost are less bitter.

When we make greens, we simmer them for an hour or so in chicken stock with a ham hock. If you have time, turn the heat to just above warm and leave them overnight, adding more water if necessary. The next day they are meltingly tender and not bitter at all.

Finally, for the greens you've already cooked you can splash a little cider vinegar on them, or better yet, hot pepper vinegar. Mmmmm.

As to cooking, first you need to clean in cold water to get rid of the inevitable grit (soaking for 10 minutes is a good idea) then remove the stems/stalks. Roll the leaves up into a bundle and cut in a rough chiffonade. Get a smoked ham hock, neck bones or other smoked meat of your choice & boil for 30 minutes to make stock. Add your greens, season with salt, pepper & red pepper flake (some add a little sugar and/or onion) and simmer until done.

You can also buy them frozen, chopped. Not all supermarkets have them but many do. Easy. Collards do well in a slow-cooker---let them and your smoked meat cook for a LONG time. I grew up thinking that spinach was the only form of "greens" and have been so happy to discover collards, turnip greens, and mustard greens. Different flavors

Cooking them is very easy. The hard part is cleaning them as they tend to hold a fair amount of grit (though not as much as turnip greens). Cut the stalks off and cut into pieces after cleaning.

To cook, just cover with water and season with salt and pork (usually fatback and smoked hocks though you could easily just use bacon). If you really want to avoid using actual pork, you can use Goya Jamon seasoning that is usually available in the Mexican food section.

They are traditionally served with pepper sauce. Not tabasco style pepper sauce but the kind that has whole peppers in the jar covered with vinegar

i hope these thoughts help you out

I add a teaspoon of white sugar towards the end of cooking. it does not make them sweet but does combat the bitter taste that some people find unpleasant.

Here's a basic recipe:

Ingredients:

Seasoning meat oprional (smoked ham hocks, smoked pork neckbones, or smoked turkey)

1 tbsp vegetable oil

1 clove garlic smashed

3 scallions thinly sliced

1/2 tsp cayenne pepper or black pepper

1 bunch of fresh greens or 2 bags frozen (defrosted)

Chicken broth

1 tsp sugar

Preparation:

1. If you are using ham hocks, cover with water in a pot, bring to boil, cover and lower heat to medium low. (It takes them about 2 hours to get tender.)

2. Heat the oil in a pot and add garlic, scallions, and pepper. Stir and let sizzle for about 2 minutes to release essence and reduce heat to low.

3. If you are using smoked pork neck bones or smoked turkey, add to pot.

4. Add greens to pot and stir.

5. If you are cooking collards, then add enough broth to cover the bottom of pot (about a can). If you are cooking turnips, then add two cans of broth and enough water to cover greens. (Collards release more liquid than turnips when cooking.)

6. Cover pot and simmer on low until greens are done, stirring occasionally. Add sugar after 30 minutes. It should not take longer than an hour; however, some people simmer them for two or more hours. It depends on the texture you're looking for. I like them tender but not cooked to the point that they are stewed.

7. If you're using hamhocks, drain them and mix in with greens. You can either add them whole or just the lean meat. You can salt to taste if you wish but the broth and smoked meats eliminate the need for additional salt.

This may not help but there's a brand of seasoning called Wally's-I get it at Walmart-and one of the blends is for greens. It's vegan and I like it a lot.