Food and Recipes Veggies Greens Collard Greens Pickled Collard Green Stems 1.0 (1) 1 Review They're usually discarded as trash, but the stems make a great topping when pickled. By Todd Richards Todd Richards Chef Todd Richards is an award-winning chef known for his contemporary cooking style rooted in Soul & Southern cuisines. A native of Chicago, and based in Atlanta since the early 1990s, Richards is a self-taught chef and two-time semifinalist for James Beard Foundation Awards - Best Chef: Southeast.Richards is the co-owner of The Soulful Company Restaurant Group, overseeing Lake & Oak Neighborhood BBQ in the East Lake neighborhood of Atlanta and Soul: Food & Culture inside of Atlanta's famed Krog Street Market.His debut cookbook, Soul: A Chef's Culinary Evolution in 150 Recipes (Time Inc., Meredith Corporation), was released to rave reviews in May 2018.Chef Todd is an active Board Member of Wholesome Wave Georgia, a member and supporter of the Southern Foodways Alliance, and is a founding council member of the Atlanta Food & Wine Festival. Richards also hosts the podcast Soul with Todd Richards on the Heritage Radio Network. Southern Living's editorial guidelines Updated on November 28, 2022 Print Rate It Share Share Tweet Pin Email Photo: Victor Protasio; Food Styling: Margaret Monroe Dickey; Prop Styling: Thom Driver Yield: Makes 8 (1-quart) jars For Atlanta chef Todd Richards, throwing away food is not something he likes to do. In this recipe from his cookbook, <em>Soul: A Chef's Culinary Evolution in 150 Recipes," </em>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. Ingredients 2 pounds collard green stems 8 cups water 4-8 cups distilled water 1/4 cup pickling salt 1/4 cup apple cider vinegar (5% acidity) 1/4 cup white wine vinegar 1 teaspoon black peppercorns 8 bay leaves 1 poblano chile, cut into 2-inch squares 1 serrano chile, cut into 8 rings 1/2 teaspoon pink peppercorns 6 garlic cloves, crushed Directions Fill a 2-gallon stockpot half-full with water. Place 8 (1-quart) jars and their lids in the water bath. Bring to a boil and boil 5 minutes to sterilize the jars and lids. Remove the jars and lids using tongs or a jar lifter. Reduce heat to low and maintain a simmer. Fill a sink with cold water. Place a cutting board near the sink. Cut the collard green stems into 2-inch pieces and rinse in cold water. Drain. Bring the 8 cups water to a boil in a separate stockpot over medium-high. Blanch the stems, 2 cups at a time, in the boiling water, 2 to 3 minutes. Meanwhile, fill a medium bowl with ice and water. Transfer the blanched stems to the ice bath. Bring the distilled water to a boil in a 2-gallon stockpot over medium. Add the pickling salt, vinegars, peppercorns, and bay leaves, and cook until the salt is dissolved. Transfer the collard green stems to the hot sterilized jars; top evenly with the chiles, pink peppercorns, and crushed garlic. Pour the pickling salt mixture through a fine wire-mesh strainer into a liquid measuring cup, reserving the peppercorns. Discard the remaining solids. Divide the black peppercorns evenly among the jars. Pour enough of the pickling liquid evenly into the jars to cover the collard green stems, filling to 1⁄2 inch from the top of each jar. Wipe jar rims; cover at once with metal lids, and screw on bands (snug but not too tight). Place jars in simmering water in the stockpot. Add additional boiling water as needed to cover by 1 to 2 inches. Simmer about 20 minutes or until jar lids are set. (Follow the jar manufacturer's instructions for a good seal.) Remove from heat. Cool jars in the water bath for 15 minutes. Transfer the jars to a cutting board; let stand at least 3 days before using. Store in a cool, dry place at room temperature. Refrigerate after opening. Rate it Print