• 2 tbsp olive oil
  • 1 yellow onion, unpeeled and sliced
  • 4 carrots, unpeeled and chopped
  • 4 celery, chopped
  • 5 cloves garlic, chopped
  • 1 tsp whole peppercorns
  • 10 cups filtered water
  • 2 bay leaves
  • 1 cup collard greens, chopped
  • ¼ cup fresh thyme
  • ¼ cup fresh rosemary
  • ¼ cup fresh sage
  • ½ cup fresh parsley, chopped
  • 3 tbsp tomato paste (optional)
  1. Heat a large stockpot over medium heat and add the olive oil. When it’s hot, add the onion, carrots, celery, garlic, and peppercorns. Cook and stir for 5 minutes or until softened.
  2. Add the water to the pot and stir in the remaining ingredients. Bring the broth to a boil, then reduce the heat to low and cover the lid partially. Let the broth simmer for 1 hour.
  3. Remove from the heat and let it cool for at least 15 minutes. Strain the broth into another pot, then store in Mason jars or use right away.