Try this recipe from Nate Appleman's "A16 Food and Wine" for a hearty meal.
- Coarse salt
- 4 ounces (1/2 bunch) dandelion greens, coarsely chopped
- 1 bunch (6 ounces) rapini, tough stems removed and coarsely chopped
- 6 cups coarsely chopped cabbage (about 1/2 head)
- 1/4 cup extra-virgin olive oil, plus more for serving
- 2 ribs celery, chopped
- 2 cloves garlic, crushed
- 1 bay leaf
- 1/4 teaspoon crushed red-pepper flakes
- 1 ounce pancetta, chopped (about 1/4 cup)
- 2 cups Cheese Brodo
- 1 cup Prosciutto Brodo
- Chicken Meatballs
Bring a large pot of salted water to a boil over high heat. Add dandelion greens and cook until wilted, about 3 minutes. Using a slotted spoon or a wire skimmer, transfer greens to a colander to drain. Add rapini to boiling water and cook until soft, 3 to 5 minutes. Using a slotted spoon or a wire skimmer, transfer rapini to a colander to drain. Add cabbage to boiling water and cook until wilted, about 3 minutes. Drain and set greens aside.
In a large, heavy-bottomed pot, heat olive oil over medium heat. Add celery, garlic, bay leaf, and red-pepper flakes. Cook, stirring occasionally, until celery and garlic are soft and translucent, about 3 minutes. Add pancetta and cook, stirring occasionally until lightly browned and crisp, about 3 minutes. Stir in greens and both brodos. Let simmer until greens are tender, about 10 minutes; season with salt and pepper. Add meatballs during the last 5 minutes of cooking, if desired.
Ladle soup into warmed bowls; drizzle with olive oil and serve immediately.