Galician broth is the oldest and most representative stew of Galicia. Their
Mediterranean
Caldo gallego con grelos, lacón y alubias
Caldo gallego tradicional con grelos, lacón, alubias y chorizo. El potaje más representativo de Galicia, nutritivo y reconfortante.
- Spain
- MAIN COURSES
- Light
- High protein
- High fiber
- Low sugar
- easy
15 min
Tiempo de Preparación
6
Servings
Nutrición por ración
- Calories 380 kcal
- Protein 24 g
- Fiber 10 g
- Carbohydrates 42 g
- Fat 12 g
- Sodium 680 mg
Story behind the dish
Preparation
Galician broth with turnip greens, lacón and beans is a preparation from Spain with easy difficulty. Reserve about 105 minutes in total (15 for mise en place and preparation, 90 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Get ready: humble ones—bitter turnip greens, beans, lacón and chorizo—create a deeply flavored and nutritious broth that has fed generations of Galicians during the harsh Atlantic winters.
- Have ready: GENERAL INFORMATION.
- Have ready: Servings: 6 people.
- Have ready: Prep time. : 15 min.
- Have ready: Cooking time: 90 min.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Cook the lacón in plenty of water for 30 minutes; discard the water
Cook the lacón in plenty of water for 30 minutes; discard the water. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
In large pot
In large pot, cover beans with fresh water; add the lacón, chorizo and garlic. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Boil and skim; kitchen 45 min
Boil and skim; cook 45 min. When it comes to a boil, adjust the heat to maintain a constant bubbling, not an uncontrolled boil.
When it comes to a boil, adjust the heat to maintain a constant bubbling, not an uncontrolled boil.
-
Add the diced potatoes; kitchen 15 min
Add the diced potatoes; cook 15 min. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Add the clean turnip greens; cook 20 more minutes
Add the clean turnip greens; cook 20 more minutes. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Remove the lacón and chorizo; cut them into pieces and return to the broth
Remove the lacón and chorizo; cut them into pieces and return to the broth. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Adjust salt; add a splash of raw olive oil when serving
Adjust salt; Add a splash of raw olive oil when serving. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result.
Chef's tips
- Refrigerate what you do not consume the same day: uncooked dishes require maximum freshness.
- If you use canned legumes, drain and rinse them to reduce sodium and improve flavor.
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