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
- 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 weeksFreezes very well for longer storageAllow the stock to cool to room temperature before refrigerating or freezing
Tried this recipe?Let us know how it was!