Recipe
Directions:
Bring chicken broth to a slow boilWash chard and separate ribs from leaves.
Chop ribs very fine and add to broth. Let cook 5 minutes while you prep leaves.
Chop leaves bite size. Add to pot.
Salt pepper and lemon
In 5 minutes it’s all cooked let cool ( 140 degrees is fine). Add rice. Stir in tablespoon of olive oil and adjust seasoning
Serve with lots of Parmigiano Reggiano and a swirl of oil!
To temper the egg:
Add a tablespoon of hot broth to the egg and lemon while mixing. Add and mix 4 tablespoons in the egg and lemon. One tablespoon at a time. Then incorporate in the soup. Simmer 5 minutes and you are ready.About Chef Nina Mule Lyons
By the age of 8 this first generation Sicilian was cooking at her mothers elbow. Nina has traveled to visit Sicily and cook with her cousins. Her recipes are authentic and comforting. She is a 67 year old lady retired from a long career in higher education!
STARTER
Sicilian Chard and Rice with Greek Lemon Broth
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15m
PREP
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15m
COOK
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250
CALORIES
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6
SERVINGS
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I am a first generation Sicilian making a comforting soup of my childhood. We grow our own fresh organic chard in the yard to make this simple comfort food. It is so flavorful I’m surprised no one else makes it. It must be topped with the sweet umami of Parmigiano Reggiano or it’s not on point. I have combined this childhood favorite with my passion for Greek food. The result is a fantastic blend of Italian and Greek cuisine.
Ingredients:
5 to 6 leaves of Swiss Chard
32 oz of chicken broth
1 tablespoon of olive oil.
2 cups of cooked rice.
2 tablespoons of fresh lemon juice mixed with 2 egg yokes.
Salt and pepper to taste.
Olive oil and Parmigiano Reggiano cheese. As much as you want!!
Notes:
This is my mothers authentic soup. I can only source it to my family.
Pairing:
Garlic bread and salad. It’s a meal.