Turmeric Detox Broth with Swiss Chard

I drink this invigorating broth in the morning throughout the year, and even in the afternoon as a tea in the colder months. It’s relatively easy to make once you have good chicken stock in your fridge or freezer. When I’m planning to make this broth, I try to use chicken stock that had a lot of chicken feet in it because they are full of collagen—the stock sets like gelatin

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1 Heat a Dutch oven or stockpot over medium heat. Add the olive oil, garlic, and onion and cook until tender, about 5 minutes. Stir in the turmeric, ginger, chile de árbol, cumin, coriander, black pepper, and salt. Add the stock and vinegar and bring to a simmer. Reduce the heat to low, cover, and cook for 20 minutes. Strain the broth through a fine-mesh sieve. The broth can be stored in the refrigerator for up to 5 days. 2 Divide the Swiss chard among soup bowls or large mugs. Pour the hot broth over the chard and let steep for 5 minutes. Drink immediately.