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?

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5 Comments

innoabrd June 15, 2011
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!
 
ChefJune May 26, 2011
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?
 
Burnt O. May 26, 2011
I don't use the leaves - just the stems of the greens - I should have been more clear in my response.
 
boulangere May 26, 2011
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.
 
Burnt O. May 26, 2011
Absolutely. I use all my stems and greens in stocks. Swiss Chard and spinach too.
 
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