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INGREDIENTS
- 2 tablespoon extra-virgin olive oil
- 1 small shallot, minced (¼ cup)
- ¼ cup minced parsley
- 6 garlic cloves, thinly sliced
- Few pinches of crushed red pepper
- 1 head of escarole (1 pound), trimmed and chopped
- 1 bunch kale (1 pound)—stems and ribs discarded, leaves thinly sliced
- 1 bunch Swiss chard (1 pound)—stems and ribs discarded, leaves thinly sliced
- 8 cups chicken stock or low-sodium broth
- 2 tablespoons unsalted butter, at room temperature
- 6 (1-inch-thick) diagonal slices of baguette
- 2 tablespoons sherry vinegar
- Sea salt
- Freshly ground white pepper
Serve with
- Toasts
- ½ cup freshly grated Parmigiano-Reggiano cheese
INSTRUCTIONS
- In a large pot, heat the oil. Add the shallot, parsley, garlic and crushed red pepper. Cook over moderate heat, stirring, until fragrant, about 2 minutes. Add the escarole, kale and chard and cook, stirring, until the greens start to wilt, about 2 minutes. Add the stock and bring to a boil. Simmer until the greens are tender, about 20 minutes.
- Meanwhile, spread the butter on both sides of the bread slices. Heat a large nonstick skillet. Add the baguette slices and toast over moderate heat until golden, 2 to 3 minutes per side.
- Stir the vinegar into the soup and season with sea salt and white pepper. Ladle the soup into bowls, top with the toasts and garnish with the grated cheese.