This is the recipe I make every few days, using whatever vegetables are in season. I eat it with hot bone broth and some reheated meat for most every meal.
4-6 T. quality fat (ghee, duck fat, schmaltz, etc.)
8 oz. uncured sugar-free bacon (I use Garret Valley), chopped
1 yellow or red onion or 1 large leek or 1 bunch spring onions, diced
1 medium fennel bulb, diced
1 head green or Napa cabbage or 1 head broccoli, chopped
1 bunch kale or chard, chopped
1 medium summer squash, julienned
8 oz. mushrooms, sliced
4 oz. bone broth of your choice
2 oz. dry white wine (optional)
1 T. fresh dill, fresh basil, fresh parsley or chopped fresh chives (optional)
Heat fat over medium heat and add bacon. Cook for about five minutes, while you chop the onions, fennel, etc. Add onions, fennel and cabbage and cook about five minutes as you prepare the remaining vegetables. Add remaining ingredients (except herbs), cover and cook for about 10 minutes, stirring occasionally. When the tough parts of the fennel, cabbage, etc. have become tender, remove lid, toss in herbs, and take off the heat. Serve with hot bone broth, additional meat and a tablespoon of homemade lacto-fermented sauerkraut.
