fbpx

Nourishing Bone Stock, Beans and Collard Greens Stew

With millions of people suffering from bone diseases like osteoporosis, osteoarthritis and other debilitating conditions, our bones need our support.

If you want to truly nourish your bones, I highly recommend you ditch the calcium supplements and get into your kitchen to cook up some traditional bone-building foods like this Nourishing Bone Stock, Beans and Collard Greens Stew (recipe below) – your bones will thank you for it!

In ancient healing medicine, our kidneys are responsible for the health of our bones.

Interestingly, it’s well documented in modern medical science that when someone has kidney disease, they often suffer from higher rates of bone disease, too.

The health of our kidneys is essential to supporting our bone health and you can read more about that connection here – Stop taking calcium!

In the meantime, cook up some liquid love for your beautiful bones with this delicious recipe.

I used cured ham and the ham fat in this recipe. Pork fat (lard) from pastured pigs contains high levels of vitamin D.

If you don’t eat pork or pork fat, simply omit the first two steps in this recipe and use olive oil or some other fat instead.

 

Nourishing Bone Stock, Beans and Collard Greens Stew
 
Prep time
Cook time
Total time
 
Recipe type: Stew
Cuisine: Food is medicine
Serves: 4 servings
Ingredients
  • 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
Instructions
  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.
 

 

Save

Save

Save

Save