I’m a Bone Broth fan, are you? I love it especially these winter months.
Boiling bones to make a nutrient-rich herbed bone broth is best when cooked down slowly overnight until the multitude of minerals and proteins have been dissolved into the liquid. You can strain any remnants. Bone broth contains important nutrients, especially minerals and collagen, and may help reduce inflammation and improve health of the gut, support weight loss and aid sleep.
Simmering the bones in water with some vinegar helps release nutrients from the marrow within the bones, as well as break down other tissues into the water. The result is a flavorful, nutritious broth.
I use this as a mid-morning pick-me-up or as a warming bowl served alongside a nutritious winter salad. I love adding greens and herbs to my bone broth to make it a little more substantial for a meal.
I found a beautiful recipe from Daylesford Farm in London.
Put the broth into a pan with the thyme or rosemary, lemon zest, a pinch of sea salt and generous grind of pepper and place over a medium heat.
Bring to a gentle boil before adding the greens.
Stir for around 30 seconds until the greens have wilted before removing from the heat. Remove the thyme or rosemary, check the seasoning and add the lemon juice.
Stir well before ladling into deep bowls to serve immediately.
- 500ml chicken, beef or mushroom broth
- 4 thyme or rosemary sprigs
- zest and juice of 1/2 lemon
- handful of greens, such as spinach or roughly chopped kale, cavolo nero or chard
- sea salt and black pepper