Egg Ribbon Soup(Mf)

4 eggs -- lightly beaten

1/2 pound escarole -- cut into chiffonade --or fresh spinach --or romaine lettuce

1/2 cup grated parmesan cheese Bring broth to a boil. Add greens and bring back to a simmer Right before serving, pour beaten eggs into soup; they should curdle into ribbon shaped strands. Season to taste with salt and pepper and remove from heat Ladle into soup bowls and sprinkle Parmesan over top.