Ginger-Turmeric Bone Broth With Greens
This simple, soothing recipe fortifies the bone broth you already have on hand — either your own or a store-bought variety. The spice, aromatics and citrus are added flourishes. Ginger lends warmth, and turmeric offers a robust earthiness. Handfuls of nutrient-dense torn greens thrown in at the end wilt just enough to retain a delicate crunch, and a squeeze of lemon completes the broth.
- Total:
- Serves: 4 persons
Ingredients
- 1quart bone broth or chicken stock, homemade or store-bought
- ½teaspoon ground turmeric
- 1garlic clove, grated
- 1(1-inch) piece ginger, scrubbed and grated
- Salt and black pepper
- 2cups torn greens, such as mature spinach, kale, mustard greens, dandelion or beet greens (optional)
- 1lemon, cut into wedges, for squeezing
Instructions
Step 1
Pour the broth into a medium pot and add the turmeric. Set over high heat and bring to a boil. Lower the heat to medium and allow to simmer for 5 minutes. Add the garlic and ginger, and season to taste with salt and black pepper. Remove from heat and stir in the greens, if using.Step 2
Divide the broth in bowls or large mugs. Serve hot with lemon wedges for squeezing.