Celebrity chef Peter Evans cooked this with me in the grounds of the Sophia Mundi Steiner school with silverbeet (Swiss chard), parsley, and kale grown by the kids. 


  • 1 litre (4 cups) chicken stock

  • 100 g cavolo nero (Tuscan cabbage), silverbeet (Swiss chard) or English spinach, roughly chopped

  • 4 free-range eggs

  • 1/3 cup chopped flat-leaf parsley

  • 75 g (3/4 cup) freshly grated parmesan

  • 2 teaspoons lemon juice

  • 12 thin slices lardo (cured pork fat) or extra-virgin olive oil to drizzle


  • 1.

    Bring the chicken stock to the boil in a saucepan. Add the cavolo nero to the stock and wilt for 1–2 minutes.

  • 2.

    Beat the eggs, parsley, parmesan and lemon juice together with a fork and season with salt and pepper. Pour into the stock and stir for 1 minute with a large spoon.

  • 3.

    Serve topped with the lardo or oil. Add crisp kale chips if you like, too.

  • Wine pairing:

  • 1.

    This soup has both flavour and texture, but if you top it with the spicy kale chips, care needs to be taken with the cayenne heat, so try a pinot gris or marsanne.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 239kj
  • Fat Total 12g
  • Saturated Fat 5g
  • Protein 19g
  • Carbohydrate 11g
  • Sugar 4g
  • Sodium 734mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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