Collard Green Stock

Jump to Recipe Print Recipe

Make the Most of Your Collard Greens

Let’s make the most of your collard greens by using every part of the vegetable, not just the leaves.

Collard greens are a nutritious and delicious addition to any meal. They are packed with vitamins and minerals like calcium, vitamin A, and vitamin K. What many people don’t realize is that the stalks and stems are just as valuable and shouldn’t go to waste.

Preparing the Greens

When choosing collard greens, look for bunches that are firm with vibrant green leaves. Avoid any that are wilted or discolored. Once home, rinse them well under cold water. Remove the tough center stems by cutting along each side of the rib, then chop the leaves into smaller pieces for cooking.

Don’t Throw Away the Stalks

Most people discard the stalks and stems, assuming they are too tough and fibrous to use. In reality, these parts are full of flavor and nutrients and make an excellent base for stock.

Instead of wasting them, I recommend turning the stalks into a rich, homemade collard green stock. This stock becomes the foundation for cooking your collard greens and adds depth, nutrition, and serious flavor.

Using the entire vegetable reduces food waste and allows you to extract every bit of goodness from what you buy. Your greens will taste better, and your body benefits more, too.

Collard Green Stock

Gari McMellon

People will discard the stems and stalks of the collard greens, deeming them too tough and fibrous to eat. But these parts of the vegetable can actually be quite flavorful and packed with nutrients. To make use of them, I suggest making a stock that will serve as the base for cooking your collard greens.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 2 15

Total Time 2 25

Course dinner, Soup

Cuisine American, Creole, southern

Servings gallon

Equipment

1 large stock pot

Ingredients

2 Fresh turkey legs You can subtitute Pork shank
1 Smoked turkey leg You can substitute any smoked pork product
3 tbsp Tomato paste
1 Onion cut into quarters
3 Carrots large diced
3 stalks Celery large diced
6 cloves Garlic smashed
3 Bay leaves
1 tsp Whole peppercorns
The stalks and stems from 3 to 4 pounds of fresh collard greens roughly chopped
About 1½ gallons cold water, or enough to fully cover contents

Instructions

Optional Roasting Step (Recommended)

Roasting the meat and vegetables is optional, but it is my preferred method because it adds an extra layer of flavor. If you skip this step, simply add everything directly to the stockpot and omit the tomato paste.
Heat oven to 500°F.
In a large bowl, toss the meat with 2 tablespoons tomato paste.
Place the meat on a sheet tray.
Toss the onion, carrots, and celery with the remaining 1 tablespoon tomato paste, then add them to the tray.
Roast for 15 minutes.

Making the Stock

Transfer the roasted meat and vegetables to a large stockpot.
Add garlic, bay leaves, peppercorns, collard stalks, and cold water.
Bring to a gentle simmer.
Simmer uncovered for 2 hours, skimming the surface as needed.
Strain the stock twice, first through a colander, then through cheesecloth for a clean, clear stock.

Storage

Keeps in the refrigerator for up to 2 weeks
Freezes very well for longer storage
Allow the stock to cool to room temperature before refrigerating or freezing

Keyword collard greens, nutritious, savory, slow-cooked, Stock

Tried this recipe?Let us know how it was!