2 tsp olive oil
1-1/4 lb ground turkey (I use 93% fat-free)
1 medium onion, diced
2 cloves garlic, minced
1/8 tsp mild red pepper flakes, or more to taste
1 head escarole, trimmed, chopped and washed (do not dry)
8 oz fresh spinach leaves, washed (do not dry)
4 cups homemade or low-sodium store-bought chicken stock or broth (I like Swanson 99% fat-free)
1 piece of Parmigiano-Reggiano cheese rind (optional)
1/2 cup fregula sarda (or orzo, or couscous)
1/2 cup grated Parmigiano-Reggiano cheese
Kosher salt and fresh black pepper, to taste
In a Dutch oven or heavy stock pot, heat the olive oil over medium heat. Add the turkey, and cook, stirring frequently, until the meat is no longer pink. Stir in the onions and garlic, and sauté until the onions are translucent, 2 minutes. Toss in the red pepper flakes.
Add the washed escarole, with any water that clings to it, into the pot, stirring to wilt the greens slightly. After the escarole is all in the pot, begin adding the spinach, in batches if necessary, and stir to let the heat wilt the greens.
Pour in the chicken stock plus 2 cups of water.
Add the cheese rind.
Raise the heat to high, and bring the soup to a boil. Then, reduce heat to simmer. Stir in the fregula sarda. Simmer, uncovered, for 15 minutes, until the fregula is cooked.
Stir in most of the grated cheese, reserving a little of the cheese for garnish. Taste, and adjust the seasoning if necessary with kosher salt and fresh black pepper.
Serve hot. Can be made ahead and frozen.