1 head Escarole (about 6 cups)
1/4 c. shell or elbow macaroni
2 tbsp. butter
2 tbsp. finely chopped onion
4 c. or 2 cans (14 1/2 oz. each) chicken broth
1/8 tsp. ground nutmeg
1/4 tsp. thyme leaves, crumbled
Salt and pepper
Grated Parmesan cheese

Wash, drain and cut leaves into strips about 1/4 inch wide set aside. Cook macaroni in boiling salted water until just tender, drain and set aside. In a 2 quart pan over medium heat melt butter and add onion and escarole and cook, stirring for about 3 minutes. Add broth, nutmeg, and thyme bring to boil. Add cooked macaroni and salt and pepper to taste. Cook for about 1 minute longer. Serve with Parmesan cheese.