Caldo Gallego
(Galician Winter Stew)
I found this recipe years ago. It is perfect for this time of year.
Gallego refers to someone or something from Galicia, the lush, verdant region in northwest Spain, directly north of Portugal, while Caldo means broth. If you ate this dish in five different restaurants or homes, you would invariably enjoy five different versions. Beans, pork in some form, and greens are the basics that everyone agrees on, but beyond that it depends on what is in season and what is in the garden. It is said to have healing properties…used for the common cold, a hangover or whatever ails you.
Gallego refers to someone or something from Galicia, the lush, verdant region in northwest Spain, directly north of Portugal, while Caldo means broth. If you ate this dish in five different restaurants or homes, you would invariably enjoy five different versions. Beans, pork in some form, and greens are the basics that everyone agrees on, but beyond that it depends on what is in season and what is in the garden. It is said to have healing properties…used for the common cold, a hangover or whatever ails you.
Serves 8-10
1 lb. bag medium-sized dry white northern beans
2 Bay leaves
10-12 cups Water or chicken stock
4 Slices Bacon diced
1/2 lb Slab bacon whole, pancetta or salt pork not sliced
1 to 2 lbs. smoked bone-in ham cut in large pieces or 2 smoked ham hocks
6 medium-to-large Yukon Gold Potatoes, peeled and cut into medium dice
3 medium Turnips peeled medium dice
1 extra-large bunch collard greens cut in large pieces (Fresh, not frozen)cut into large pieces
2 Spanish sausages [chorizos] sliced
3 or 4 large garlic cloves (fresh) finely minced and sautéed in olive oil
1 large onion finely minced and sautéed in olive oil with garlic
Salt and pepper to taste
1. Place the beans in a bowl and cover with about two inches of water. Place in the refrigerator overnight so that they start to become soft. If you forget to do this (like I did) here is a quick fix… you can bring the beans to a boil for 10 minutes and then cover and let sit for 2 hours.
2. Sauté Onions Diced Bacon and Garlic in Large Soup Pot.
3. Pour in 10-12 cups of water or chicken stock; add ham hocks and bay leaf. Once the water comes to a boil put salt pork in cover and allow to boil for 1 hour.
4. After 1 hour add white beans, cover again and boil for about 30-40 minutes until beans are almost done and tender.
5. Meanwhile, chop collard greens and peel and cube potatoes and turnips and add them to the soup. Check if you need to add more stock.
6. Add sliced chorizos, take ham hock out of pot shred meat and take away bone. Put meat back into pot. Remove Salt Pork shred any meat, remove all fat and return to pot.
7. Once potatoes are done (approx. 20 min) add collard greens until fully cooked. Add salt and pepper to taste if needed.
2 Bay leaves
10-12 cups Water or chicken stock
4 Slices Bacon diced
1/2 lb Slab bacon whole, pancetta or salt pork not sliced
1 to 2 lbs. smoked bone-in ham cut in large pieces or 2 smoked ham hocks
6 medium-to-large Yukon Gold Potatoes, peeled and cut into medium dice
3 medium Turnips peeled medium dice
1 extra-large bunch collard greens cut in large pieces (Fresh, not frozen)cut into large pieces
2 Spanish sausages [chorizos] sliced
3 or 4 large garlic cloves (fresh) finely minced and sautéed in olive oil
1 large onion finely minced and sautéed in olive oil with garlic
Salt and pepper to taste
1. Place the beans in a bowl and cover with about two inches of water. Place in the refrigerator overnight so that they start to become soft. If you forget to do this (like I did) here is a quick fix… you can bring the beans to a boil for 10 minutes and then cover and let sit for 2 hours.
2. Sauté Onions Diced Bacon and Garlic in Large Soup Pot.
3. Pour in 10-12 cups of water or chicken stock; add ham hocks and bay leaf. Once the water comes to a boil put salt pork in cover and allow to boil for 1 hour.
4. After 1 hour add white beans, cover again and boil for about 30-40 minutes until beans are almost done and tender.
5. Meanwhile, chop collard greens and peel and cube potatoes and turnips and add them to the soup. Check if you need to add more stock.
6. Add sliced chorizos, take ham hock out of pot shred meat and take away bone. Put meat back into pot. Remove Salt Pork shred any meat, remove all fat and return to pot.
7. Once potatoes are done (approx. 20 min) add collard greens until fully cooked. Add salt and pepper to taste if needed.
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2 comments:
you take such beautiful pictures. this soup really does look like quite the production--so delicious, though. it was great to meet you yesterday, too!
now I know why your soup packed so much flavor, I loved it. It was great meeting you yesterday
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