6 cups (1 1/2 quarts) low-sodium vegetable or chicken broth
1 teaspoon kosher salt, plus more as needed
1/2 teaspoon freshly ground black pepper, plus more as needed
4 large eggs
1/2 cup finely grated Parmesan cheese (about 1 1/2 ounces)
Instructions
Wash and dry the kale. Cut out the tough stems from the leaves and discard. Arrange the leaves in stacks, slice crosswise into 1/4-inch ribbons, and set aside. (You should have about 4 cups.)
Heat the oil in a large saucepan over medium-high heat until shimmering. Add the kale and season with salt and pepper. Cook, stirring occasionally, until just wilted, about 3 minutes.
Increase the heat to high, add the broth and measured salt and pepper, and bring to a simmer. Reduce the heat to medium low and continue simmering until the kale has softened but isn’t mushy and the flavors have melded, about 10 minutes. Meanwhile, place the eggs and cheese in a medium bowl, season with salt and pepper, and whisk until combined; set aside.
Increase the heat to medium, slowly pour the egg mixture into the saucepan, and stir to combine. Return to a simmer, stirring occasionally to break up any large pieces of egg. Remove from the heat, taste, and season with salt and pepper as needed. Serve immediately.
Serving
Suggestions
6 to 8 servings
Originally Submitted
12/2/2016
0 Out of 5 from
0 reviews
You can add this Kale and Parmesan Egg Drop Soup recipe to your own private DesktopCookbook.
