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1
In a very large stockpot, combine the hen, veal shank, pork ribs, celery, carrots, garlic and dried chiles.
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2
Add enough of the water to just cover the meats and bring to a simmer over moderately low heat.
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3
Add a large pinch of salt and pepper and reduce the heat to low.
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4
Cover partially and cook until the broth is very flavorful, about 3 hours.
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5
Meanwhile, in a large pot of boiling salted water, cook the fresh greens in 2 or 3 batches until just tender, 5 to 8 minutes; if you are using a combination of greens, cook each variety separately.
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6
Drain the greens and when they're cool enough to handle, squeeze them dry.
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7
Coarsely chop the greens.
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8
When the broth is done, remove the hen, veal shank and pork ribs.
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9
Strain the broth through a fine sieve into a large bowl.
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10
Remove all the meat from the hen, veal shank and pork ribs and cut into bit-size pieces.
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11
Skim the fat from the surface of the broth and pour it into a clean stockpot, stopping when you reach the solids at the bottom.
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12
Add the meats and greens to the broth and bring just to a simmer.
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13
Season with salt and pepper and serve piping hot in rimmed soup plates.
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14
Pass the cheese at the table.
