Ingredients
6 cups low-sodium chicken broth
6 ounces kale, stems and center ribs discarded, thinly sliced (4 packed cups)
4 large eggs, separated
1 ounce Parmigiano-Reggiano, pecorino, or Grana Padano, grated (1/3 cup), plus more for serving
1/4 teaspoon freshly grated nutmeg
2 tablespoons fresh lemon juice
Kosher salt and freshly ground pepper
Crusty bread and butter, for serving
Preparation
In a pot, bring broth to a simmer over medium-high heat. Stir in kale; reduce heat to medium and simmer until tender, 15 to 18 minutes. Reduce heat to low; slowly pour egg whites into center of pot and cook, undisturbed, until just set, about 45 seconds. Gently stir until whites are evenly distributed throughout soup. Remove from heat. Beat egg yolks; stir into soup with cheese, nutmeg, and lemon juice. Season with salt and pepper; serve with bread and butter.
