Cook The Book: Southern Comfort Soup

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2 tablespoons olive oil

4 garlic cloves, minced

1/2 pound mixed leafy greens without stems (mustard, kale, collard, beet. turnip and chard)

6 cups weak vegetable or chicken broth


1 1/2 cups water

3/4 cup jasmine rice

1 1/2 teaspoons sherry vinegar, plus more to taste

Freshly ground pepper

Freshly grated Parmigiano-Reggiano

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