Broccoli Rabe And Ham In Ginger Broth

• 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.
4. *Find Chinese mustard greens in specialty produce markets or farmers' markets.
5. Note: Nutritional analysis is per serving.

chicken broth, thin slices fresh ginger, garlic, red chile, ham, broccoli rabe

Taken from www.myrecipes.com/recipe/broccoli-rabe-ham-ginger-broth (may not work)