• 1 tbsp. butter or olive oil
  • 8-12 oz. pastured lamb stew meat, cubed, seasoned with salt, pepper and cumin
  • 2 onions, peeled and quartered
  • 3 garlic cloves, peeled and chopped
  • 4 cups water or stock
  • 1 cup organic red wine
  • Dash of cardamom
  • Dash of cinnamon
  • 1 tsp. dried rosemary
  • 2 carrots, chopped into 2-3 inch pieces
  • 1 parsnip, chopped into 2-3 inch pieces
  • 1 medium potato, chopped into 1-2 inch cubes
  • 2 collard green leaves, chopped into bite-sized pieces
  • 1 tsp. sea salt
  • 1/8 tsp. freshly ground black pepper
  • Parsley

In a soup pot, sear lamb cubes until lightly browned. Add onions and garlic and cook 2-3 minutes.

Add stock, red wine, dried rosemary, cardamom, cinnamon and bring to a boil.

Cover and reduce heat to medium/low for 45 minutes.

Add carrots, parsnip, and potato and cook 30-40 minutes.

Add collard greens, sea salt and black pepper and cook an additional 5-10 minutes.

Season with chopped parsley.