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Quick Collard Greens

"A vegetarian collard green recipe that's a great side."

By allrecipes · From Open Recipes · 8 ingredients
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Quick Collard Greens

Why it works: Clove and ginger match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and 6,038 recipes mention both. Both carry estragole, which smells anise, licorice. The science ↓

Quick Collard Greens

3 servings
Prep15 min
Cook10 min

Ingredients

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By allrecipes. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Clove + gingertop 1% of all pairs
    Aroma overlapstrong
    Mentioned together6,038 recipes

    Shared aroma: estragole (anise, licorice).

  2. Onion + garlictop 1% of all pairs
    Aroma overlapstrong
    Mentioned together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  3. Olive + garlictop 2% of all pairs
    Aroma overlapmoderate
    Mentioned together25,665 recipes

    Shared aroma: linalool (floral, citrus).

  4. Sweet potato + gingertop 5% of all pairs
    Aroma overlapmoderate
    Mentioned together306 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  5. Garlic + gingertop 6% of all pairs
    Aroma overlapmoderate
    Mentioned together6,402 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the sweet potato

How well each one fits the dish's main ingredients (olive, onion, clove, garlic, ginger):

  1. Eggplantbetter flavor fit
  2. Broccolibetter flavor fit
  3. Chivebetter flavor fit
  4. Sweet potatothe original

Fit is the average pairing score against olive, onion, clove, garlic, ginger. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).