Nourishing Bone Stock, Beans and Collard Greens Stew
Recipe type: Stew
Cuisine: Food is medicine
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
  • 6-8 ounces, cured ham with fat and/or skin, diced (optional)
  • 1 tbsp. organic olive oil or other fat
  • 1 large onion, peeled and diced
  • 1 & ½ tsp. Real sea salt
  • 2-3 medium sized carrots, cut into ½ inch rounds
  • 2 red potatoes with skin, diced into 1 inch cubes
  • 1 tbsp. fresh rosemary
  • 2 tsp. fresh thyme
  • ½ tsp. freshly ground black pepper
  • 4-5 cups chicken stock (or other stock)
  • 2 bay leaves
  • 1 & ½ cups white beans (pre-cooked, can use 15oz canned beans)
  • 2-3 collard green leaves, sliced thin
  1. If using the fat from the cured ham, trim the fat and dice it into small cubes.
  2. In a soup pot, saute the fat on low heat until it releases it's oil and turns the cubes lightly brown.
  3. Add onion, and a pinch of sea salt.
  4. Sauté on medium heat 2-3 minutes.
  5. Add carrots, potatoes, rosemary, thyme and black pepper, plus remaining sea salt.
  6. Continue cooking 2-3 minutes.
  7. Add stock and bay leaves, and bring to a boil.
  8. Cover, reduce heat to simmer and cook 15 minutes.
  9. Add beans and collard greens into the pot.
  10. Bring back up to a boil, then cover and reduce heat to simmer again.
  11. Cook 5-7 minutes.
  12. Adjust seasoning if needed.
Recipe by Andrea Beaman at