Parmesan Stracciatella with Kale

By marck

From American Lifestyle magazine this freebie that realtors send their clients. A surprisingly good cooking section. The original recipe called for 5 eggs, but I found that a little too much, so I've cut back on one of the eggs.

Ingredients

• 8 C chicken broth
• 1 bunch kale, thick stems and ribs removed, roughly torn
• 1 tsp cornstarch
• 4 eggs
• Salt and freshly ground pepper
• 1 C grated Parmesan cheese
• 2 Tbsp extra-virgin olive oil

Preparation

Step 1

1. In a large saucepan, bring the broth to a simmer over medium-high heat. Divide the kale among bowls.

2. In a bowl, mix together the cornstarch and 2 teaspoons of water Add the eggs, season with salt and pepper, and whisk to blend.

3. Stir 2/3 of the cheese and oil into the broth. Stir the egg mixture, and drizzle into the broth in a circular motion. Stir gently so that the egg forms thin ribbons. Remove from the heat, and let stand until the eggs are cooked through, about 1½ minutes. Ladle the broth over the kale and serve, passing the remaining Parmesan cheese at the table.