Update my dinner status, I'm making this tonight.
2 chefs marked this as Favorite
Servings: 6 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- Ingredients
- 1/4 Cup Olive Oil - Extra virgin
- 4 Links Sausage: mild - cut into thirds
- 4 Links Sausage: hot - cut into thirds
- 1 Lb. Salami: Genoa - Cut into 1 or 1 1/2 " wedges
- 1 Lb. Prosciutto or two whole ham hocks - or both. Cut but leave hocks whole.
- 2 Cloves Garlic - minced
- 1 1/2 Lbs. Swiss Chard
- 1 1/2 Lbs. Collard Greens [Escarole or Mustard Greens may be substituted] Do not use cabb
- 2 - 3 Quarts Chicken stock to cover ingredients - mo
- 1 Cup White wine - good quality
- Q.B. Salt and red pepper flakes to taste
- 1 Handful Raisins
- 1 Handful Pignoli - pine nuts
- Q.B. Pecorino-Romano cheese - freshly grated
Preparation
Preparation
Saute the sausages, salami, prosciutto (and ham hocks if using) in a pot large enough to hold all of the ingredients listed. Sear on all sides, then add the garlic and the greens. Cover until the greens cook down and are wilted.
Add the chicken stock, white wine, pignoli and raisins. Bring to a simmer and cook for about 30 minutes. Taste occasionally, and adjust flavors as desired.
Serve hot. Garnish each bowl of soup with a tablespoon or more of the grated Pecorino-Romano cheese.
