Escarole in broth with lemon and eggs
4 large eggs
4 cups rich chicken or meat stock, preferably homemade
2 garlic cloves
1 head of escarole, washed and torn into bite-size pieces
Kosher salt and freshly ground black pepper
Grated aged sheep's milk cheese, such as Pecorino (we used Parmesan)
Beat the eggs with 1/2 cup of the stock in a bowl.
In a heavy 4-quart pot, bring the remaining 3 1/2 cups stock and the garlic to a simmer over medium-high heat. Using a sharp vegetable peeler, remove zest from the lemon in big strips, taking care to avoid the white pith. Add the zest to the stock and simmer over low heat for 3 to 4 minutes. While it cooks, juice the lemon half and set the juice aside.
Add the escarole to the simmering stock and season with salt and pepper. Cook the escarole for 2 to 3 minutes, until it is wilted and tender. Remove from the heat and add half of the egg mixture in a slow, thin stream around the pot, waiting 5 seconds or so before giving it a gentle stir with a spoon in one direction. Repeat with the remaining egg mixture, cooking until the broth has thickened slightly and is full of silky strands of egg. Gently stir in the lemon juice, check the seasoning, and remove the garlic and lemon zest. Divide among warm bowls and serve topped with the cheese.
From "Cooking in the Moment" by Andrea Reusing