• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Sidewalk Shoes
  • Home
  • Recipes
    • Food Recipes Index
    • Cocktails Recipes Index
    • All Recipes
  • Lifestyle
    • Gardening
    • Travels
      • North Carolina
      • Oregon
      • Tennessee
  • Cats
  • Subscribe
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Food
  • Cocktails
  • Collections
  • Travels
  • Cats
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Canning and Preserving

    Pickled Collard Stems

    LAST UPDATED: October 10, 2022 PUBLISHED: October 10, 2022 By Pam Greer 7 Comments As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe Print Recipe

    Don't throw away those collard stems, use them to make these tangy quick pickled collard stems!

    Collard stems are quick pickled and stored in the fridge for snacking, using on salads or on a cheese board!

    Jar of pickled collard stems with a red pepper in it.

    Even though we have a compost pit, I am always looking for ways to minimize food waste. One of my favorites is Carrot Top Pesto. Now, I have another favorite to add to that list - Pickled Collard Stems!

    Last week I showed you how to freeze collard greens and I'm back today with what I did with those collard stems!

    You could actually use any hardy green stems for this - like kale stems or swiss chard stems. The pickle solution is also good for just about any quick pickle!

    Ingredients.

    • Collard stems - or kale or Swiss chard.
    • Apple cider vinegar - adds a little sweetness and tang, you could use rice wine vinegar.
    • Sugar - regular white, I used organic.
    • Garlic cloves.
    • Bay leaves.
    • Red chili pepper - or red chili flakes.
    • Salt - I use Diamond Crystal Kosher Salt, you can use your favorite salt, though try not to use one with additives. Pickling salt is also a good choice.

    Step by step instructions.

    Photo collage showing stems removed from collards and then cut into 2 inch pieces.

    Wash collards and remove the stems. Cut the stems into desired lengths. I cut mine into about a 2 inch length, the perfect size for snacking!

    Photo collage showing pickling solution in a pan and then with collard stems added.

    In a saucepan large enough to hold the collard stems, bring to a boil the vinegar, water, sugar, garlic cloves, bay leaves, red pepper and salt.

    When the mixture comes to a boil, add the stems and boil for about 2 minutes.

    Turn off the heat and let the mixture come to room temperature.

    Jar of pickled collard stems in the refrigerator.

    Pour into a lidded jar and store in the fridge. These will keep for about a month in the fridge!

    You can see that I am all about having jars of quick pickles in my fridge! I use them on salad, bowls, beans, soups, stir fries, cheese boards - practically everything!

    This recipe was inspired by the pickled collard stems in Deep Run Roots by Vivian Howard. I use less garlic and use a fresh hot pepper instead of pepper flakes.

    More quick refrigerator pickles!

    Jar of pickled red onions.
    Quick Pickled Onions
    These Quick Pickled Onions are easy and delicious and perfect on everything from salads to sandwiches! 
    Click here to see the recipe
    Close up of pickled carrots in a small white bowl.
    Vietnamese Pickled Carrots
    These quick pickled carrots can be used on just about anything! Sweet and tart and so delicous!
    Click here to see the recipe
    Jar of pickles with a rosemary sprig.
    Italian Garden Pickles
    These Italian Garden Pickles (giardiniera) are so easy to make and so easy to eat! They make a great appetizer, snack or even side dish!
    Click here to see the recipe

    Recipe.

    **As an Amazon affiliate I earn from qualifying purchases.

    Mason jar with white lid and pickled collard stems in the jar.
    Print Pin Save Saved!
    4.91 from 41 votes

    Pickled Collard Stems

    Don't throw away those collard stems (or kale or swiss chard stems) make these easy refrigerator quick pickles!
    Course Condiment
    Cuisine American
    Prep Time 20 minutes minutes
    Cook Time 10 minutes minutes
    Coming to room temp 1 hour hour
    Total Time 1 hour hour 30 minutes minutes
    Servings 8
    Calories 37kcal

    Ingredients

    • 1 bunch collard greens stems only
    • ½ cup apple cider vinegar
    • ½ cup water
    • ¼ cup granulated sugar
    • clove garlic smashed
    • 2 bay leaves
    • 1 red chili pepper slice a small slit to open it up a bit
    • ¼ teaspoon kosher salt

    Instructions

    • Cut the stems into desired lengths. I like to use about an inch length. Slice them smaller if you're going to use them on bowls, leave them longer for snacking.
    • In a saucepan, combine the vinegar, water, sugar, garlic, bay leaves, red chili pepper and salt. Bring to boil and add the stems. Cook for 2 minutes.
    • Turn off the heat and let the stems and brine come to room temperature.
    • Pour into a glass jar with a plastic lid and store in the refrigerator. These will keep for a month in the fridge.

    Notes

    Note - the nutrition info on this is not correct.  I had to use a bunch of collard greens, it wouldn't work at all with stems.  The information is for the whole bunch, not just the stems. 
    This will also work with other stems like kale stems or Swiss chard stems. 
    It's a great all purpose pickle brine also! 

    Nutrition

    Calories: 37kcal | Carbohydrates: 8g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 79mg | Potassium: 80mg | Fiber: 1g | Sugar: 7g | Vitamin A: 1247IU | Vitamin C: 16mg | Calcium: 58mg | Iron: 0.2mg

    More Easy Small Batch Canning and Preserving Recipes

    • Jar of cherry tomatoes.
      Fermented Cherry Tomatoes
    • Lentil sprouts in a peach colored bowl.
      Sprouting Lentils
    • Collard greens in freezer bag.
      How to Freeze Collard Greens
    • Close up of pickled carrots in a small white bowl.
      Vietnamese Pickled Carrots

    Reader Interactions

    Comments

    1. Grace C says

      July 07, 2024 at 6:21 pm

      Do you have to use bay leaves? Is it just for taste or also for preserving freshness?

      Reply
      • Pam Greer says

        July 08, 2024 at 8:39 am

        It's just for a subtle flavor. I pretty much add bay leaves to almost everything! Feel free to omit!

        Reply
    2. alacarte says

      September 11, 2023 at 7:10 pm

      5 stars
      Second time making these ... very tasty and such a great way to use collard stems.

      Reply
      • Pam Greer says

        September 12, 2023 at 9:30 am

        Thank you! No one can believe they are collard stems!

        Reply
    3. Ann says

      October 15, 2022 at 9:57 am

      5 stars
      I am all about pickled foods, but have never tried collard stems. What a great idea - sounds delicious!

      Reply
    4. Amy Liu Dong says

      October 14, 2022 at 1:01 pm

      5 stars
      Pickling is one way of preserving food, and I love this recipe.
      It is so easy to make!

      Reply
    5. Jamie says

      October 14, 2022 at 6:18 am

      5 stars
      Wow! This pickled collard stems dish definitely looks so yummy! The storage you've done here too makes it enticing and tempting! Everyone will surely love this in an instant! Thanks!

      Reply
    4.91 from 41 votes (37 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Pam Greer from Sidewalk Shoes

    Hi, I'm Pam. I'm the person who plans whole vacations around where to eat and drink. Beautiful scenery is optional.

    More about me →

    Featured in:

    Collage of website titles

    Sheet Pan Suppers

    • Close up of chicken and vegetables on a sheet pan.
      Honey Balsamic Chicken
    • Tray Baked Salmon and Green Beans
    • Close up of roasted sausages and vegetables.
      Sheet Pan Roasted Sausage and Vegetables
    • Two photos of sheet pan dinners with text overlay.
      15 Easy and Delicious Sheet Pan Dinners
    See more Sheet Pan Suppers →

    Instant Pot

    • Two bowls with toppings of peppers, sauce, tomatoes, cilantro and more.
      Instant Pot Chickpea Mediterranean Bowl
    • Close up of a bowl of black beans topped with cilantro salsa.
      Easy Instant Pot Black Beans
    • Bowl of pineapple rice garnished with cilantro.
      Instant Pot Pineapple Rice
    • Bowl of pork noodle soup topped with radishes and green onions.
      Instant Pot Asian Pork Noodle Soup
    See more Instant Pot →

    Sidewalk Shoes is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

    Footer

    ^ back to top

    About

    • Privacy Policy
    • About Me
    • Contact me!

    Disclaimer

    Website Disclaimer

    Copyright © 2024 Sidewalk Shoes

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.