For Atlanta chef Todd Richards, throwing away food is not something he likes to do. In this recipe from his cookbook, Soul: A Chef's Culinary Evolution in 150 Recipes, Richards uses collard stems that are usually discarded as trash for a great pickled topping or condiment to any dish. "It’s important for me to show my chefs that they can turn food that is usually discarded into a delicious part of any meal," says Richards.
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.