This stock can be made with a whole lot of different kitchen scraps. Add the carcass of roasted poultry for a meatier flavor. Or (and this one reason why you should buy whole fish) use fish bones, head and tail to make a fish stock!
Ingredients
SERVINGS: 1 Quart(s)
- Stalks of 1 bunch kale
- Stalks of 1 bunch collard greens
- 1 large onion, diced coarse
- 3–4 cloves garlic, crushed
- 1 bay leaf
- 1 twig rosemary
- 2–3 twigs thyme
- 1 cup dark green leaves of leek (use the rest to braise)
- 10 white peppercorns
- 1 carrot, chopped
- 1½ quarts water
- 2 cups washed and clean vegetable scraps (I used the peels of black radish, dark and tough beet greens, and radish greens)
Preparation
Put everything in a stockpot and add water. Simmer for an hour. Strain and press on the vegetables in the strainer to release as much of the flavor as possible. Use stock for risotto, to make soup or as a base for a braise.
