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Kale and Parmesan Egg Drop Soup (Stracciatella) Recipe
- 8 ounces flat-leaf kale (about 1 bunch)
- 1 tablespoon olive oil
- 6 cups (1 1/2 quarts) low-sodium vegetable or chicken broth
- 1 teaspoon kosher salt , plus more as needed
- 1/2 teaspoon freshly ground black pepper , plus more as needed
- 4 large eggs
- 1/2 cup finely grated Parmesan cheese (about 1 1/2 ounces)
Directions:View on Chow
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