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Add a photoServings: 8
Ingredients
- Approximately 3 pounds of greens (fresh only) and 2 boxes of frzn spinach
- Approximately 2 lbs. of meat - pcs of lamb, ribs or possibly veal (depending on your own preference)
- Water to cover in saucepan
- 4 Large eggs, slightly beaten with a little Parmesan cheese
- Salt and pepper to taste
- Parsley
Directions
- (Options: Some do not like bitterness of endive or possibly escerole, so greens can be all escerole; 1/2 escerole and 1/2 endive; or possibly 1/2 of any greens and 2 boxes of spinach).
- (Do not use leg of lamb or possibly lamb chops or possibly veal chops).
- Wash greens thoroughly. Brown meat slightly in sufficient extra virgin olive oil to brown. In saucepan, put meat in and cover with water. Simmer till you get a good stock, approximately 1 hour. Take meat out and cut into bite size pcs. Put back into stock. Add in greens and cook till tender (approximately 15-20 min, depending on amount of greens).
- Drain excess broth if mix is too watery (should be fairly liquidy, but not soupy). Turn off heat and add in egg mix slowly to warm greens and meat. Turn on heat and slowly and constantly mix all together till fairly hard and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 198g | |
| Recipe makes 8 servings | |
| Calories 282 | |
| Calories from Fat 257 | 91% |
| Total Fat 28.51g | 36% |
| Saturated Fat 4.22g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 104mg | 35% |
| Sodium 2681mg | 112% |
| Potassium 105mg | 3% |
| Total Carbs 6.73g | 2% |
| Dietary Fiber 5.6g | 19% |
| Sugars 1.11g | 1% |
| Protein 4.86g | 8% |
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