Vegetables Greens Cumin-and-Chile-Braised Collard Green Stems 2.0 (1) 1 Review This dish is a genius way to use up the stems of any hardy green. We used collard stems, but you could also use kale, chard or mustard stems. Slideshow: More Vegetarian Recipes By Justin Chapple Justin Chapple Facebook Instagram Twitter Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award. Food & Wine's Editorial Guidelines Updated on November 1, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Con Poulos Total Time: 30 mins Yield: 4 to 6 Ingredients 3 tablespoons extra-virgin olive oil 2 Fresno chiles (small seeded and minced) 6 cloves garlic (thinly sliced) 1 tablespoon cumin seeds 1 ¾ pounds collard green stems (cut into 1-inch lengths) 1 cup chicken stock or low-sodium broth 2 tablespoons unsalted butter Kosher salt Directions In a large skillet, heat the oil. Add the chiles, garlic and cumin; cook over moderate heat, stirring, until fragrant, 1 minute. Add the collard stems and cook, stirring, until bright green, about 3 minutes. Add the stock. Cover and cook over moderately high heat, stirring occasionally, until the stems are tender, 10 minutes. Swirl in the butter, season with salt and serve. Make Ahead The braised collard stems can be refrigerated overnight. Rate it Print