Pork and Kale Soup
- 3 tablespoons unsalted grass fed butter
- 1 garlic clove minced
- 3 cups baby kale
- 6 cups bone broth
- sea salt and freshly ground black pepper to taste
- Leftover pork from Dinner Day 3
- In a large pot, heat the butter over medium-high heat. Add garlic, sauté for about 2 minutes until fragrant, then add kale, toss for another 2 minutes, until wilted. Add in the bone broth and season with salt and pepper and also add in the pork. Let the soup come to a boil and then reduce to a simmer for about 15 minutes. Serve hot.
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