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Neapolitan 'married soup' unites various meats with leafy greens in a rich broth. This high protein mediterranean Christmas dish is a family tradition celebrating the marriage of meat and vegetables.
Heat 1 tbsp olive oil in a large stockpot over medium-high. Sear beef shank and pork shoulder until browned on all sides, about 5 minutes per side.
Add chicken thighs and Italian sausage, sear for 3–4 minutes, then remove all meat and set aside.
Reduce heat to medium. Add remaining olive oil, sauté onion, carrots, celery, and garlic for 6 minutes until softened and fragrant.
Return all meat to the pot. Add bay leaves, salt, pepper, and enough water to cover (about 8 cups). Bring to a boil, then reduce to a steady simmer. Skim foam and simmer gently for 80 minutes.
Add escarole, Swiss chard, and spinach. Simmer for additional 25 minutes, stirring occasionally and adjusting seasoning as needed. Stir in fresh parsley and remove bay leaves before serving.
