Heat the EVOO in large Dutch oven
over medium heat. Add the anchovies
into the oil and stir until they melt
away into the oil. Add the garlic and chiles, and stir for 2 minutes. Then add the vermouth. Add the potatoes
, carrots and onions, and cook partially covered 7 to 8 minutes. Stir in the tomatoes and season with pepper. Wilt in the greens
and season with a little nutmeg. Once the greens have wilted, add the chicken and vegetable stocks and bring to boil. Reduce the heat and simmer
for a few minutes. Then season with salt, if necessary.
Cool completely and store in the refrigerator for a make-ahead meal.
To serve, reheat over medium heat and stir in the parsley. Serve with cheese