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Kale and Parmesan Egg Drop Soup (Stracciatella) Recipe

kept bymeredi
recipe byChow

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)



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