Pickled Collard Green Stems
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.