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Monday’s with Mami – Caldo Gallego

Caldo Gallego | myhumblekitchen.com
I was excited to find a huge bunch of turnip greens for $1 at the Downtown Farmers’ Market this morning. I knew right away that I wanted to use them to make a caldo Gallego before the summer heat sets in. Turnip greens are the greens that grow above the root of the turnip. Many people compost them and just eat the root, however, the greens are supercharged with nutrients. Vitamins A, K, C, folate, calcium, iron, and much more!

This recipe is the traditional soup of Galicia. The turnip greens are slightly bitter, similar to broccoli rabe or mustard greens. When cooked down and wilted it lends itself to the smooth and creamy texture of the white beans and potatoes yet empowered by the boldness of the chorizo sausage. It’s delightful and another one of my favorite peasant dishes. Like most Spanish potajes and soups, it’s even better the next day.

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Monday’s with Mami – Caldo Gallego

Monday’s with Mami – Caldo Gallego

Caldo gallego, a traditional Spanish recipe.

Ingredients:

  • 1/2 pound thickly sliced pancetta or slab bacon, cut into 1/4-inch dice
  • 1 large onion, cut into 1/2-inch dice
  • 1 cup dried white beans, soaked overnight in water to cover
  • 1/2 pound Spanish chorizo, casings removed and roughly chopped
  • 2 potatoes, roughly chopped
  • 2 turnips, roughly chopped
  • 1 lb turnip greens (or other dark leafy green), stemmed and coarsely chopped

Method:

  1. In a large heavy-bottomed pot, over medium heat, cook the pancetta until most of the fat has rendered, 8-10 minutes. Add the onions and saute until transluscent.
  2. Drain the beans, add them to the pot, along with the Spanish chorizo sausage. Add enough water to cover all the ingredients in the pot by 2 inches and bring to a boil. Once boiling, skim scum, lower the heat, and simmer for 45 minutes, or until the beans have softened.
  3. Once softened add the potatoes and turnips and cook for an additional 20 minutes.
  4. Once the potatoes and turnips have cooked through, turn off the heat and mix in the greens.
3.1
https://www.myhumblekitchen.com/2009/06/mondays-with-mami-caldo-gallego/
©Copyright, A Little Bit of Spain in Iowa


3 Comments

About Diana Bauman

Diana is a mother of three, proud wife, and humbled daughter of God. She finds the most joy meeting with Jesus in her organic gardens. She is completely blessed to be able to call herself a stay at home mom where she home educates her children, joyfully serves her husband, and cooks nourishing, real food, for her family. She loves connecting with people on facebook, google+, pinterest, and instagram.

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Comments

  1. AndreaQ says

    June 14, 2009 at 9:21 pm

    This sounds wonderful! Turnips are not a vegetable I eat very often but put it with pancetta and chorizo? I'm sure I can get it down!

    Reply
  2. petitechef says

    June 15, 2009 at 11:51 am

    WOW Sounds and looks delicous! Thanks for the recipe! Great site!

    Reply
  3. Elisa says

    February 7, 2011 at 3:02 pm

    This is one of my favorites. I just wasn’t sure what the fat was called here though. So I will have to try this soon!

    Reply

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My family of 7

I’m Diana – mother of five, proud wife, and daughter to an amazing God. Here you’ll find an encouraging community seeking to nourish our families both physically and spiritually. You’ll find us in our kitchens, gardens, and homeschool rooms pursuing a simple life in food, faith, and family.

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