Now that you've had your tea…
- Gently sauté shredded collard greens in butter until they're soft.
- Break two eggs in the butter to the side of the greens.
- When the eggs are done, slide greens and eggs onto plate and enjoy.
Can be quick, warming and delicious
- In a deep pan, melt some pastured-pork lard or coconut oil.
- Form little patties out of ground chicken or turkey sausage meat and cook on both sides until lightly browned.
- Slice 3 fresh crimini mushrooms into pan, add some shredded collard greens (or kale, chard or spinach), stir for two minutes.
- Pour 1-1/2 cups of bone broth (my current batch is from a well-seasoned duck, just the bones) into pan, cover and allow to simmer for 3-5 minutes until meat patties are well cooked and mushrooms are softened.
- Slice into your soup bowl: _ avocado and 1 ounce bleu cheese.
- Pour broth into bowl and enjoy.
What to do with that hefty soup bone now that you've eaten most of the meat that's in the freezer
Find your crock pot, slow cooker, or just a pot on your lowest heating part of the stove top.
Into the pot goes:
- 2 Tbsp your choice of fat (lard, chicken fat, coconut oil or butter)
- 1 chopped onion
- 1 chopped garlic clove
- 2 chopped celery stalks
- a big soup bone with plenty of meat still on it.
I wasn't sure one would be enough, so I put in two. Pour in enough fresh bone broth to submerge it all in liquid, add some salt and pepper to taste.
Cover and set it on low for most of the day.
As supper time approaches, see what you have to add to the pot:
- Chopped sweet potato measured out to serve _ potato per person
- A pint of tomatoes canned last fall
- A bunch of chopped parsley
- Some sliced mushrooms
- A dash of wine
- Chopped greens
- If your bone wasn't meaty enough, you could make some of that sausage into meatballs and add them near the end
I hope you enjoy yours. What else did you add?