I found this recipe in “American Lifestyle” Magazine, Jan/Feb 2013 issue. The simplicity and use of eggs for protein, greens for iron and vitamins, and lots of liquid make it a gem for new moms.
8 cups chicken broth
1 bunch kale (stems removed) or spinich, torn or chopped
1 tsp cornstarch
salt and pepper
1 cup grated Parmesan cheese
2 T extra-virgin olive oil
- Simmer broth. Divide the greens among 4-6 bowls.
- In bowl, mix together the cornstarch and 2 tsp water. Add eggs, season with salt and pepper, and whisk to blend.
- Stir 2/3 c cheese and the oil into the broth. Stir the egg mixture, and drizzle into the broth in a circular motion. Stir gently so that the egg forms thin ribbons. Remove from the heat, and let stand until the eggs are cooked through, about 1.5 minutes. Ladle broth over the kale, and serve, passing, the remaining cheese at the table.