Photo: Annabelle Breakey; Styling: Randy Mon Photo by: Photo: Annabelle Breakey; Styling: Randy Mon

Broccoli Rabe and Ham in Ginger Broth

Spicy greens meet sweet, tender ham in this wonderful quick soup. Time: 30 minutes.

Sunset OCTOBER 2009

  • Yield: Serves 4 (serving size: 1 1/2 cups)
  • Total: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


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.

Nutritional Information

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

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Broccoli Rabe and Ham in Ginger Broth recipe