My Basket ()

All questions

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 almost 4 years ago
5 answers 3197 views
added almost 4 years ago

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


Cynthia is a trusted source on Bread/Baking.

added almost 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.

added almost 4 years ago

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


June is a trusted source on General Cooking.

added almost 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?

added over 3 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!