Steamed Vegetables & Bone Broth

Veggies will absorb nutrients from whatever they’re cooked in – so why not steam or sauté them in bone broth? And when it comes to veggies, you can steam almost anything… broccoli, spinach, kale, carrots, green beans, cauliflower, Brussels sprouts. Where we live asparagus is starting to come into season… So, we’ve been steaming asparagus. Add a few cloves of garlic and a dollop of butter at the end, and voila – your perfect side dish is ready. 

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