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Ingredients
US|METRIC
8 SERVINGS
- 2 Tbsp. olive oil
- 1 bunch kale (curly leaf, roughly chop leaves)
- 2 heads broccoli (broken into florets)
- 150 baby spinach leaves
- 2 brown onions (large, roughly chopped)
- 4 garlic cloves (chopped)
- 2 liters vegetable stock
- 1 bunch fresh basil leaves (I used nearly to whole bunch.)
- 1 cup pecorino (finely grated sheeps milk, or other hard cheese like parmesan, etc if lactose isn’t a problem)
- pepper
- salt
- lemon wedges (Optional –, to serve)
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