Spicy greens meet sweet, tender ham in this wonderful quick soup. Time: 30 minutes.
5 cups chicken broth
6 thin slices fresh ginger
2 large garlic cloves, peeled and crushed
1 red chile, cut into rings
1 cup (4 oz.) cooked ham, cut into wide, thin strips
8 to 12 oz. broccoli rabe or Chinese mustard greens (gai choy)*, ends trimmed and cut into 2-in. lengths
How to Make It
In a large saucepan over high heat, bring broth, ginger, garlic, and 2 to 4 chile rings to a boil. Cover and simmer until broth is infused with flavor, 8 to 10 minutes. Remove ginger, garlic, and chile with a slotted spoon if you like.
Add ham and greens; add more broth, if needed, to cover greens. Bring to a boil, covered, and cook until greens are barely tender, 2 to 3 minutes.
Divide the soup between 4 serving bowls and top each with a few more red chile rings if you like.
*Find Chinese mustard greens in specialty produce markets or farmers' markets.