Wash all the greens and drain well before slicing and chopping.

Then simply saute the vegetables in oil until the greens cook down, about 5 minutes. Add the broth, season with salt and pepper, then bring to a boil. Reduce the heat to simmer and cook for 1 hour. Serve with grated romano cheese.

Options

ditalini pasta, white cannellini beans, dry bread slices or fried or boiled red potatoes.

The original said to take 3 egg yolks in a bowl, stir in a few tablespoons of the hot soup and then return the mixture to the pot and stir it in.