Try this recipe from Nate Appleman's "A16 Food and Wine" for a hearty meal.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Reviews (5)

Rating: Unrated
04/02/2009
this soup is fantastic! I made it over a couple of nights starting with the two brodos and then finishing it on the second night. I used tuscan kale, green cabbage and baby bok choy! I didn't make nearly the amount of recommended brodo just a couple cups or so, which was fine. So hearty and healthy and flavorfully delicious! Can't wait to make it again!
Rating: Unrated
02/09/2009
Hi mart923 -The recipe
Rating: Unrated
02/09/2009
Hi mart923 -The recipe
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Rating: Unrated
02/09/2009
Can you leave out the pancetta and prosciutto? Are there non-pork substitutes?
Rating: Unrated
02/09/2009
Ok - now I see it as a separate recipe - thanks!