Are you supposed to drain canned collard greens? Your complete guide

According to research published by the USDA, draining and rinsing canned vegetables can reduce sodium content by 9 to 23 percent. This fact is critical when considering, are you supposed to drain canned collard greens, especially if you want to control the saltiness and flavor of your dish.

Quick Summary

Draining and rinsing canned collard greens is recommended to control sodium and improve flavor by removing the briny liquid. The drained liquid, known as potlikker, can be repurposed for broth and seasoning.

Key Points

• Drain for Flavor Control: Draining and rinsing removes the briny liquid, preventing a metallic or overly salty taste from dominating your dish.

• Rinse to Reduce Sodium: Rinsing canned collards can cut their sodium content by 9 to 23 percent, giving you control over the final saltiness.

• Repurpose the Liquid: The drained liquid, called potlikker, is rich in nutrients and can be saved to use as a flavorful base for soups or stocks.

• Season from Scratch: Draining allows your added seasonings—like bacon, garlic, and vinegar—to be absorbed more effectively by the greens.

• Taste as You Cook: After draining, taste your greens during the cooking process to adjust seasonings, as they will still have some inherent saltiness.

The Draining Debate: Why You Should (and Shouldn't) Drain

Whether you drain canned collard greens is a decision with two main schools of thought, each with valid points. The traditional, simple approach is to heat and serve, retaining the can liquid. However, a more culinary-focused method involves draining and rinsing to build better flavor from scratch. The best choice depends on your culinary goals.

Reasons to Drain and Rinse Canned Collard Greens:

• To Reduce Sodium: Canned vegetables are often high in sodium. Draining and rinsing is the most effective way to remove this excess salt, giving you full control over the seasoning.
• To Improve Flavor: The liquid in the can can have a somewhat metallic or tinny taste. Removing it allows your added seasonings—like garlic, onion, and stock—to shine through without a distracting, processed undertone.
• To Prevent a Watery Dish: Excess liquid can prevent your added seasonings from properly adhering to the greens. Rinsing ensures the collards are ready to absorb your delicious, homemade flavors.

Reasons to Keep Some of the Can Liquid (Potlikker):

• Retain Flavor: The liquid, sometimes referred to as 'potlikker,' contains some flavor from the greens. For some, this classic flavor profile is desirable. You can opt to keep some of it, but it's important to be mindful of the high sodium content.
• For Broth: The flavorful liquid can be used as a stock for soups, gravies, or other dishes. This is a great way to avoid food waste and add a unique flavor to another meal.

How to Properly Drain and Rinse

If you've decided that a fresher, less-salty flavor is your priority, here is the proper method for draining and rinsing your canned collard greens:

1. Open the Can: Use a can opener to open the can of collard greens.
2. Pour and Strain: Carefully pour the entire contents of the can, liquid and greens, into a fine-mesh colander or strainer set in your sink. Discard the can.
3. Rinse Thoroughly: Run cold water over the collard greens. Use your hand or a spoon to gently toss the greens, ensuring they are rinsed evenly. This washes away the canning brine and excess salt.
4. Press and Drain: Gently press down on the greens in the colander to squeeze out any remaining moisture. Don't press too hard, or you risk breaking up the delicate greens.
5. Pat Dry (Optional): For an even more flavorful result, pat the greens with a paper towel to remove extra surface water before cooking. This ensures they can absorb all the delicious ingredients you'll be adding.

How to Cook and Season Drained Canned Collard Greens

Cooking drained and rinsed canned collard greens allows you to start with a fresh slate. Because they are pre-cooked, you don't need to simmer them for hours. The goal is to reheat and infuse with flavor. Here is a simple recipe to get you started:

1. Sauté Aromatics: Heat a tablespoon of olive oil or bacon grease in a large saucepan over medium heat. Sauté a chopped onion until translucent, then add minced garlic and cook for another minute until fragrant.
2. Add Greens and Stock: Add the rinsed, drained collard greens and a half cup of low-sodium chicken or vegetable stock to the pan. Season with black pepper, a dash of vinegar (like apple cider), and optionally a small amount of sugar to balance the bitterness.
3. Simmer and Season: Let the greens simmer for about 10-15 minutes, allowing them to absorb all the flavors. Taste and adjust seasoning as needed. You can add more broth if you prefer a juicier dish.
4. Add Protein (Optional): For a smokier, richer flavor, you can add cooked bacon, smoked turkey, or ham hocks during the initial sauté step.

Comparison Table: Drained vs. Undrained Collard Greens

Feature	Drained and Rinsed	Undrained (Heated from Can)
Flavor Profile	Fresher, cleaner taste; allows added seasonings to shine.	Saltier, with a distinct canned flavor that can be somewhat metallic.
Sodium Content	Significantly reduced, giving you more control over your dish's final saltiness.	High, as most canned greens are packed in a very salty brine.
Texture	Improved, as rinsing can remove excess moisture that makes greens soggy.	Can be more watery or mushy, depending on the greens and canning process.
Effort	Requires an extra step of draining and rinsing, but allows for better flavor.	Very low effort; simply heat and serve.
Best For	Dishes where you want to build your own complex flavor profile.	Quick, simple preparation where high sodium is not a concern.

Conclusion

Ultimately, whether you drain canned collard greens depends on your preferences for flavor and sodium. For most home cooks seeking to create a delicious and balanced dish, draining and rinsing is the recommended first step. This practice allows you to control the seasoning, reduce excessive sodium, and build a more complex, satisfying flavor profile from scratch. The decision to drain gives you more creative control over your cooking, transforming a simple canned vegetable into a truly flavorful side dish. For more cooking inspiration, check out this guide on How to Cook Canned Collard Greens.

Frequently Asked Questions

Is the liquid in canned collard greens good for you?

The liquid in canned collard greens, often called potlikker, contains some vitamins and minerals but is also very high in sodium. While the liquid from cooking fresh greens is highly nutritious, the brine from a can is less desirable due to its high salt content.

How do you get the bitterness out of canned collard greens?

To reduce the bitterness, first drain and rinse the greens thoroughly. When cooking, you can add a touch of sweetness, like a teaspoon of sugar or a splash of vinegar, to balance the flavor.

Do you need to cook canned collard greens for a long time?

No, you do not need to cook them for hours. Canned collard greens are already cooked. Your goal is simply to reheat them and infuse them with your chosen flavors. A simmer of 10-15 minutes is usually sufficient.

What is the best way to season canned collard greens?

The best way is to drain and rinse the greens, then sauté aromatics like onion and garlic in fat (bacon grease or olive oil). Add the greens and a low-sodium broth, plus seasonings like black pepper, crushed red pepper flakes, and a splash of vinegar.

Can I use the liquid from canned greens for soup?

Yes, you can use the liquid from canned greens as a base for soup, but use it sparingly and in combination with a low-sodium broth to avoid an overly salty flavor. It is best to drain and rinse first, and then add a small amount of the liquid to your broth for flavoring.

Why do my canned collard greens taste like metal?

Canned vegetables can sometimes have a metallic taste from the canning process. This is a primary reason to drain and rinse the greens thoroughly before cooking, as this step helps remove any residual metallic flavor.

What should I add to canned collard greens to make them taste better?

To improve their flavor, start by draining and rinsing them. Then, sauté them with smoked meat (like bacon or smoked turkey), onions, and garlic. A dash of apple cider vinegar, a pinch of sugar, and some black pepper can also enhance their taste.