Grandmom's Greens Recipe

1. 1

   (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).

2. 2

   (Do not use leg of lamb or possibly lamb chops or possibly veal chops).

3. 3

   Wash greens thoroughly.

4. 4

   Brown meat slightly in sufficient extra virgin olive oil to brown.

5. 5

   In saucepan, put meat in and cover with water.

6. 6

   Simmer till you get a good stock, approximately 1 hour.

7. 7

   Take meat out and cut into bite size pcs.

8. 8

   Put back into stock.

9. 9

   Add in greens and cook till tender (approximately 15-20 min, depending on amount of greens).

10. 10

    Drain excess broth if mix is too watery (should be fairly liquidy, but not soupy).

11. 11

    Turn off heat and add in egg mix slowly to warm greens and meat.

12. 12

    Turn on heat and slowly and constantly mix all together till fairly hard and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.