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Serves : 10-12

How to Make It

Step 1    

In a very large stockpot, combine the hen, veal shank, pork ribs, celery, carrots, garlic and dried chiles. Add enough of the water to just cover the meats and bring to a simmer over moderately low heat. Add a large pinch of salt and pepper and reduce the heat to low. Cover partially and cook until the broth is very flavorful, about 3 hours.

Step 2    

Meanwhile, in a large pot of boiling salted water, cook the fresh greens in 2 or 3 batches until just tender, 5 to 8 minutes; if you are using a combination of greens, cook each variety separately. Drain the greens and when they're cool enough to handle, squeeze them dry. Coarsely chop the greens.

Step 3    

When the broth is done, remove the hen, veal shank and pork ribs. Strain the broth through a fine sieve into a large bowl. Remove all the meat from the hen, veal shank and pork ribs and cut into bit-size pieces.

Step 4    

Skim the fat from the surface of the broth and pour it into a clean stockpot, stopping when you reach the solids at the bottom. Add the meats and greens to the broth and bring just to a simmer. Season with salt and pepper and serve piping hot in rimmed soup plates. Pass the cheese at the table.

Make Ahead

The soup can be refrigerated for up to 2 days.

Suggested Pairing

Serve an Italian sparkling wine—perhaps a nonvintage Zardetto Prosecco—or a fruity, dry regional white, such as Regaleali Nozze d'Oro, to offset the bitter greens.

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