This was too lemony and too gingery for us. It was very very bright. The only alteration I made was leaving out the green pepper, as I didn't have any. I don't think that would have altered it enough to be palatable for my family. However, the method was interesting and useful, and I will be able to change up the flavorings to make something that our poor american taste buds can handle. :) Just to try to tone down the acid/brightness, I tried drizzling a little honey on the collards. It wasn't enough. So we won't make this specific combination of flavors again, but we will use the method. The lemon, ginger, and slight bitterness of the reduced cooking water was really what overpowered it for us. We're new to collards, though, so it was definitely worth a shot. We will try something a little more traditional southern next time, I think. Or perhaps tone down the ginger and leave out the lemon. It definitely gave an interesting flavor twist to collards, it was just a bit overpowering for us.
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This was too lemony and too gingery for us. It was very very bright. The only alteration I...