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!
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.
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!
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.
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!
Recipe.
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Pickled Collard Stems
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.
Ann says
I am all about pickled foods, but have never tried collard stems. What a great idea - sounds delicious!
Amy Liu Dong says
Pickling is one way of preserving food, and I love this recipe.
It is so easy to make!
Jamie says
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!