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Can collard green stems be used in vegetable stock?

I know that broccoli, cabbage, cauliflower, kale, etc will make stocks taste funny - what about collard green stems?

asked by CassieCosmic over 4 years ago
5 answers 3600 views
B8c85549-23af-4014-8234-ae1da9266ce9--burnt_offering
added over 4 years ago

Absolutely. I use all my stems and greens in stocks. Swiss Chard and spinach too.

F8c5465c-5952-47d4-9558-8116c099e439--dscn2212
boulangere

Cynthia is a trusted source on Bread/Baking.

added over 4 years ago

I tend to avoid leafy greens in stock because they break down so much that they cloud the stock, and the color can be a little frightening.

B8c85549-23af-4014-8234-ae1da9266ce9--burnt_offering
added over 4 years ago

I don't use the leaves - just the stems of the greens - I should have been more clear in my response.

4798a9c2-4c90-45e5-a5be-81bcb1f69c5c--junechamp
ChefJune

June is a trusted source on General Cooking.

added over 4 years ago

I cook collards often but I've never used the stems for stock. I guess I thought they would lend the collards' bitterness to the stock. They don't?

23b88974-7a89-4ef5-a567-d442bb75da04--avatar
added about 4 years ago

I rarely make veg stock, but when I make greens I damn sure love that pot likker! Frankly, I'd guess it's too strong a taste for most stock, but for the right dish...yum!