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Stock 16

Stock 16 comes together with Salt, Black Peppercorns Coarsely Cracked, and Rice Wine Vinegar. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1 1/2 tsp
• 1 tsp
• 2 tsp

Method (preview)

1. 1

   Combine onions, garlic, shallots, celery, and carrot in heavy-bottomed, 8-quart stockpot or Dutch oven; spray vegetables lightly with vegetable cooking spray and toss to coat.

2. 2

   Cover and cook over low heat, stirring frequently, until pan bottom shows light brown glaze, 20 to 30 minutes.

3. 3

   Add leeks and increase heat to medium; cook, covered, until leeks soften, about 10 minutes.

4. 4

   Add 1 1/2 cups hot water and cook, partially covered, until water has evaporated to a glaze and vegetables are very soft, 25 to 35 minutes.

5. 5

   Add parsley stems, bay leaves, salt, peppercorns, and 7 cups hot water.

6. 6

   Increase heat to medium-high and bring to simmer; reduce heat to medium-low and simmer gently, covered, to blend flavors, about 15 minutes.

7. 7

   Add collard greens, cauliflower, thyme, lemon grass, and scallions.

8. 8

   Increase heat to medium-high and bring to simmer; reduce heat to low and simmer gently, covered, to blend flavors, about 15 minutes longer.

9. 9

   Strain stock through large strainer into 2-quart bowl or container, allowing stock to drip through to drain thoroughly (do not press on solids).

10. 10

    Stir vinegar into stock. (Stock can be covered and refrigerated up to 4 days or frozen up to 2 months).