This comforting broth couldn't be easier. You just need a large pot, some bone broth (if not homemade, use Dr. Kellyann's Liquid Bone Broth or Dr. Kellyann's Homestyle Bone Broth powder), and a few simple ingredients. Best of all, it's totally customizable — so you can use whatever greens your heart desires (i.e., spinach, watercress, kale, cabbage, arugula, chard, collards, parsley, cilantro, etc.). Choose your favorites, or create a "refrigerator purge meal" with the greens you haven't eaten throughout the week.

Prep time: 15 min | Cook time: 20 min | Makes: 6-8 servings

• 2 quarts (8 cups) chicken bone broth.
• 2 leeks, white part only, thinly sliced (about ½ to ¾ cup)
• 3 stalks celery, sliced
• 2 cloves garlic, minced or smashed 
• 1 teaspoon dried tarragon or thyme (or 3-4 sprigs, fresh) 
• 6 or more cups of greens, cut into into ½-inch ribbons.
• 1 teaspoon Celtic or pink Himalayan salt
• ½ teaspoon black pepper 
• Extra virgin olive oil for drizzling 

Instructions

If you are using Dr. Kellyann's Bone Broth powder, first prepare 8 cups of bone broth according to the package instructions.

In a large stockpot combine broth, leeks, celery, garlic, and tarragon/thyme. Simmer on medium heat for 8 – 10 minutes to allow the leeks to soften and the herbs to infuse the broth. Add greens, salt, and pepper and simmer on low for 5 – 10 minutes until the greens are soft but not mushy. If you are using collard greens, they take longer to cook, so add them first, simmer until they start to soften, then add the remaining greens. Taste and adjust salt and pepper as desired.

NOTE: If your chosen greens have stems and/or tough center veins, remove them before cutting. Feel free to combine greens to make your 6 cups — for example, bok choy, watercress, and cabbage OR kale, arugula, and spinach.