Ingredients

serves 4 as an appetizer or 2 as an entrée

　　4 large eggs

　　4 cups rich chicken or meat stock, preferably homemade (page 177)

　　2 garlic cloves, smashed and peeled

　　1/2 lemon

　　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 the pecorino from Dancing Ewe Farm, for serving

　　

Step 1

Beat the eggs with 1/2 cup of the stock in a bowl.

　　

Step 2

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 the 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.

　　

Step 3

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.

　　Cooking in the Moment