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Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat the EVOO, 3 turns of the pan, in a medium pot over medium-high heat. Add the potatoes, onion and garlic as you chop them; season with the rosemary, salt and pepper and cook, stirring frequently, until the vegetables soften a bit, 7 to 8 minutes. Add the cauliflower and cook for a few minutes. Stir in the peppers and chicken broth, cover and bring to a boil. Add the kale to the pot by the handful, letting each handful wilt before adding the next. Season with the nutmeg and cook for 5 minutes, then adjust the salt and pepper.

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  • Ladle the stoup into bowls and sprinkle with the grated Pecorino Romano at the table. Pass around the crusty onion-roll sticks for dunking.

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