Zuppa Verde

This recipe shows that with the right eye, so many standard recipes can easily be low carb/Atkins/keto! Just leave out the baguette and serve with some wonderful meaty goodness!

http://andrewzimmern.com/2013/11/12/zuppa-verde/

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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