Broccoli Rabe and Ham in Ginger Broth
Photo: Annabelle Breakey; Styling: Randy Mon
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Amount per serving
- Calories: 85
- Calories from fat: 34%
- Protein: 9.7g
- Fat: 3.2g
- Saturated fat: 0.9g
- Carbohydrate: 6g
- Fiber: 0.3g
- Sodium: 1639mg
- Cholesterol: 23mg
- 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
- 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.
- *Find Chinese mustard greens in specialty produce markets or farmers' markets.
- Note: Nutritional analysis is per serving.
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