-2 Quarts chicken stock
-sea salt and pepper
-2 TBSP finely chopped parsley (optional)
-1 cup greens of choice (swiss chard, kale, or spinach)
-4 TBSP finely shredded Parmesan cheese (optional)
Bring stock to a boil and skim. Meanwhile whisk eggs. While stock is boiling vigorously, add the greens cook for 5 minutes then add eggs in a thin stream, all the while beating the soup with a whisk. Season to taste. Serve into bowls and add cheese and/or parsley to taste!