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This would work with kale stems, broccoli leaf stems. mustard stems, etc.

But I had an abundance of collard stems.

One jar

https://www.sidewalkshoes.com/collard-stems/

Eight jars

https://www.southernliving.com/recipes/p...reen-stems

It sure would spruce up leftover rice!   

I had enough collard stems to fill five quart jars so I went in the garden and picked a large kohlrabi and sliced it into french fry sized pieces along with its stems to fill out the other two jars in the water bath canner.

I have to wait three days before tasting it. I'll report back.

I opened a jar of the collard stems. It should have had more vinegar. The garlic was just right. The saltiness was just right. The pepperiness was just right. I had put a half teaspoon of red pepper flakes and a dried red pepper in each jar. The texture is a bit woody with some of them, but acceptable.

I will definitely make it again.