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.
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.
Totally different way to get your veggies and greens - don't turn up your nose without trying it first as written. Basically the same recipe found in a great Spanish cookbook " La Cucina de Mama" that has several great recipes - they seem to put ingredients we know into things we haven't thought of.
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|Serving Size: 1 Serving (268g)|
|Recipe Makes: 8|
|Calories from Fat: 12 (41%)|
|Amt Per Serving||% DV|
|Total Fat 1.3g||2 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 991mg||34 %|
|Potassium 210.5mg||6 %|
|Total Carbohydrate 3g||1 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 2.2g|
|Protein 2g||3 %|
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Calories per serving: 29
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