Zuppa Verde
Italian Farmhouse Cooking By Andrew Zimmern Every cook wants to know how to make this superb zuppa verde, and the reason is its simplicity. As in all Italian fo
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Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 small shallot, minced (1/4 cup)
- 1/4 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
- Six 1-inch-thick, diagonal slices of baguette
- 2 tablespoons sherry vinegar
- Sea salt
- Freshly ground white pepper
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
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