I love this as a first meal of the day, but I'm partial to it any time. It works as a warm and hearty snack morning or afternoon or as the mainstay of a light supper. It's a great dish for using up leftover cooked vegetables like carrots, broccoli, sweet potato or any root crop - just toss them, cut up, into the broth as it heats.
Or, add a side of crusty toasted artisan sourdough bread, topped with pastured butter or raw milk cheddar cheese for a delicious higher calorie lunch.
However you eat it, this is a simple, delicious and super nutritious way to get healthy gently heated greens along with healing bone broth and the whole thing takes 5 minutes to prepare.
Put bone broth in a small pot on the stove to heat.
Keep chilled bone broth in mason jars in the frig for easy cooking anytime. Move a new jar from the freezer every few days so you don't get caught with nothing thawed! :)
Chop the greens cross wise in both directions to get small bite size pieces.
Lay your greens on the cutting board, and chop multiple times across the greens, then turn the entire bunch 90 degrees and repeat the chopping.
Place greens in a large mug or deep soup bowl.
You'll have to press the greens down into the mug or bowl to get them to fit, that's fine. Don't worry if they come right to the top. The hot broth will immediately shrink them to fit in the container.