Collard Green Stock
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.
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
Instructions
- Roasting the meat and vegetables is optional, you can just add everything to your stock pot, and omit the tomato paste
- To roast your meat and vegetables and this is my choice as I think it adds an added layer of flavor. heat your oven to 500°
- In a large bowl toss your meat with 2 tbsp of the tomato paste and place on a sheet tray, then add your onion, carrots, and celery to the bowl and toss with the remaining 1 Tbsp of the tomato paste.
- Add to the tray and roast for 15 minutes.
- After the 15 minutes add the meat and vegetables to the stock pot along with the remaining ingredients.
- Add one and a half gallons of cold water or more if needed to make sure everything is covered.
- Bring to a simmer and simmer for two hours, skimming the surface if needed.
- I like to strain mine 2 times first through a colander and then through cheesecloth.
- This will keep in the fridge for at least 2 weeks and It can also be frozen.
- Remember to let come to room tempeture before placing in it the fridge or freezer.
Tried this recipe?Let us know how it was!