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WHY THIS RECIPE WORKS:
We wanted a nicely balanced, robust vegetable stock recipe that vegetarians and nonvegetarians alike would consider making. We achieved this goal by caramelizing good-quality alliums and aromatics and tossing in nontraditional ingredients: cauliflower, collard greens, lemon grass, and scallions.
It is important to use a heavy-bottomed Dutch oven or stockpot so that the vegetables caramelize properly without burning. A stalk of lemon grass, available in some grocery stores and most Asian markets, adds a clean, refreshing flavor to the stock. If you cannot find lemon grass, however, the flavor will still be very good.
2 medium onions (about 12 ounces), peeled and chopped coarse
10 - 12cloves garlic , from 1 head, each clove peeled and smashed
8 large shallots (about 8 ounces), sliced thin
1rib celery , chopped coarse
Vegetable cooking spray
1 small carrot , peeled and chopped coarse
4 large leeks , white and light green parts only, cleaned and chopped coarse (about 5 1/2 cups)
stems fresh parsley leaves (from 1 bunch)
2 bay leaves
1 1/2teaspoons table salt
1teaspoon black peppercorns , coarsely cracked
1pound collard greens , washed, dried, and sliced crosswise into 2-inch strips (about 10 cups packed)
1small head cauliflower (about 12 ounces), chopped fine (about 4 cups)
8 - 10sprigs fresh thyme
1stalk lemon grass , trimmed to bottom 6 inches and bruised with back of chef's knife
4 medium scallions , white and light green parts, cut into 2-inch lengths
2teaspoons rice vinegar
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