Caldo Gallego
A nourishing Galician white bean and greens soup simmered with ham hock and chorizo. This rustic Spanish stew is hearty enough to serve as a full meal on a cold day.
Ingredients
- 1 1/2 cups dried white beans (cannellini or navy), soaked overnight, drained
- 1 smoked ham hock
- 6 oz Spanish dried chorizo, sliced into coins
- 2 small turnip (or small white potato), peeled, diced
- 1 yellow onion, diced
- 4 cloves garlic, smashed
- 6 cups collard greens or kale (Galician grelos if available), stems removed, chopped
- 2 tbsp olive oil
- 10 cups water
- 2 bay leaf
- 1 tsp kosher salt
- 1/2 tsp black pepper, freshly ground
Instructions
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1
In a large heavy pot, heat 2 tbsp olive oil over medium heat. Add 1 diced yellow onion and cook until softened, about 5 minutes. Add 4 cloves smashed garlic and stir for 1 minute.
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2
Add the 1 smoked ham hock, drained 1 1/2 cups dried white beans (cannellini or navy), 6 oz sliced into coins Spanish dried chorizo, 2 small peeled, diced turnip (or small white potato), 2 bay leaf, and 10 cups water. Bring to a boil, then reduce heat to a steady simmer.
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3
Skim any foam from the surface. Simmer uncovered for 60 to 70 minutes until the beans are completely tender and the ham hock meat is falling off the bone.
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4
Remove the ham hock. Pull the meat from the bone, discard the skin and bone, and shred the meat. Return the shredded meat to the pot. Remove and discard the bay leaf.
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5
Add 6 cups stems removed, chopped collard greens or kale (Galician grelos if available) to the pot. Simmer for 8 to 10 minutes until the greens are tender. Season generously with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.
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6
Ladle into bowls and serve hot. The soup thickens nicely as it sits.