4 cups of [Bone Broth|https://www.stephaniedodier.com/bone-broth/]
4 cups of filtered water
2 large parsnips, peeled, sliced thin
1 tsp. sea salt
1 bunch of collard greens
In a medium bowl, combine the pork with the chipotle powder, smoked paparika, garlic powder, sea salt and black pepper.
Over medium heat, in a large pot, crumble the pork into large pieces and cook until no pink remains, about 10 minutes.
Remove the pork from the pan with a slotted spoon and set aside.
In the same pot, over medium heat, add coconut oil, onion, garlic and sauté until the onion becomes translucent. Add the bone broth, water, parsnips, salt and pepper to the pot and bring to a boil. Reduce the heat, cover and simmer for 15 minutes.
While the parsnips are cooking, remove the stems from the collard greens and form the stocks of 4-5 leaves. From one side of the leaves to another, roll the up the leaves in a tight roll.
Starting from one end to the other, slice into 1/4 ” slices until all sliced.
Once the parsnips are soft, use an immersion blender and blend the broth.
Add the cooked pork and sliced collard greens and simmer for 5 minutes.