Bone Broth Braised Greens
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
gluten-free, paleo, grain-free, dairy-free, nut-free, egg-free, whole30, keto. W/ AIP, Vegan and Low FODMAP options
  • 3 tablespoons butter, ghee or Terra Delyssa Olive Oil OR 2 strips bacon, cut into small lardons
  • 2 cloves garlic, sliced
  • 1 onion, chopped
  • ⅛ teaspoon red pepper flakes
  • 2 pounds collard greens, kale, swiss chard*, spinach, mustard greens, stemmed and sliced into 1-inch strips
  • 2 cups bone broth, chicken, beef, pork, whatever
  • juice and zest of 1 lemon
  • sea salt and freshly ground black pepper
  1. Cook the bacon in a deep saute pan on medium-high heat until crisp, then set aside, leaving the fat in the pan. Alternatively, heat butter, ghee or olive oil over medium-high heat. Add onion and garlic and sauté until tender, about 5-6 minutes. Add lemon zest, red pepper flakes, and saute a minute or two, until fragrant.
  2. Add the greens and cook until they begin to wilt.
  3. Add the bone broth and bring to a boil, reduce the heat, cover and simmer. Let cook until the greens are tender, about 45 minutes. Uncover, add back the bacon bits, raise the heat to medium-high, and reduce the liquid slightly, 1 to 2 minutes. Add the lemon juice, and season with salt and pepper, to taste
I keep the stems in when using Swiss chard, it adds a nice crunch and a little color. Plus less waste!
For low FODMAP, leave out the garlic and onion
For vegetarian/vegan use vegetable stock
For AIP leave out red pepper flakes
Recipe by Tasty Yummies at