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Broccoli Rabe and Ham in Ginger Broth

Photo: Annabelle Breakey; Styling: Randy Mon
Total time 30 mins
Yield Serves 4 (serving size: 1 1/2 cups)
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

Nutrition Information

  • calories 85
  • caloriesfromfat 34 %
  • protein 9.7 g
  • fat 3.2 g
  • satfat 0.9 g
  • carbohydrate 6 g
  • fiber 0.3 g
  • sodium 1639 mg
  • cholesterol 23 mg

How to Make It

  1. 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.

  2. 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.

  3. Divide the soup between 4 serving bowls and top each with a few more red chile rings if you like.

  4. *Find Chinese mustard greens in specialty produce markets or farmers' markets.

  5. Note: Nutritional analysis is per serving.