Instructions

1. Brown the onion and garlic in a small amount of olive oil in a medium sized stock pot.
2. Add chicken stock and water along with salt to taste. Bring to a boil and simmer.
3. In the meantime, brown chicken sausages in a separate frying pan and cut into chunks. Set aside.
4. Add chopped escarole or spinach to the stock mixture. Let simmer for 5-10 minutes.
5. Add the sausage back in right before serving.
6. Top with fresh parsley and lemon zest.