Fresh vs Frozen vs Canned--Taste quality

[Meremaid]

Specifically, I'm wondering if fresh collard greens taste better than canned?  I'm sure the answer is a resounding yes, as I've come to know fresh spinach is tasty, but the canned version makes me gag.  

Similar with brussel sprouts, love them roasted, but not soggy after too much boiling. Ewwww

Did anyone else discover a new veggie they liked, but only when cooked a certain way?  I need to learn to eat my greens better, but cannot stomach mushy, wet veggies. Yuck!

Thanks!

[Jihanna]

Kale, but basically only when it's cooked this way -- https://www.copymethat.com/r/Rr20zJC/greens-braised/
(original recipe here -- https://tasty-yummies.com/bone-broth-braised-greens/ -- the link above is slightly altered)
Although this recipe does produce "wet" greens (I generally do a mix of kale and collards, or kale and mustards), mine certainly haven't turned out soggy or mushy. The lemon zest and juice give them a clean, "zingy" kind of finished flavor, too. I will say that I've cooked it with olive oil and I've done it with bacon, and the bacon version is by far the better-tasting one  

I also learned that I enjoy just about any vegetable better when it's roasted, even if I love them in other ways also.

[ShannonM816]

I don't know that I've ever had canned collard greens, but fresh are definitely good. Try the crisp and sweet recipe here:  http://meljoulwan.com/2010/01/12/eat-your-vegetables-kale-chard-beet-tops-and-more/, or if you read the paragraph right above the recipes, that's the way I usually end up doing them, sometimes subbing balsamic vinegar for the lemon juice.

And I second the everything is better roasted. It brings out a sweetness in most things, and is super easy to do.

[hollysmokes]

I never met a green I didn't like- unless it was canned. Ewww slimy! Frozen is good, too if you aren't up to the washing and de-ribbing of fresh kale/collards. We've gotten so used to the texture of other greens that we don't even care for cooked baby spinach any more. I'll add a couple of handfuls to almost anything: hashes, casseroles, stir-fries. The smaller leaves make a great salad, too. Slice them up in small ribbons (chiffonade) then massage with salt, garlic, a few red pepper flakes if you like a little spice enough olive oil to moisten and a DROP of toasted sesame oil. A little sliced apple is nice in there, too. I hope you find a way to enjoy them!