turnip green soup (caldo gallego)

Name: Turnip Green Soup (Caldo Gallego)
Prep time: 30 min
Cook time: 1 h 30 min
Cuisine: Cuban
Ingredients: 1 ham hock; 1/2 pound(s) salt pork (may use bacon - see instructions); 2 box(es) 10-oz boxes turnip greens (can use fresh and may substitute collard greens); 1 teaspoon(s) sugar; 1 dash(es) nutmeg; 1 cup(s) great northern beans (canned - rinsed and drained); 1 small onion, chopped; 1 small green bell pepper, chopped (optional); 1 clove(s) garlic, minced; 3 tablespoon(s) bacon drippings; 3 medium potatoes, peeled and cubed; 2 spanish chorizos; water or broth - your choice

(3 RATINGS)

9 Pinches 3 Photos

Daily Inspiration S

Deep In The Heart of, TX

Updated on May 27, 2019

There are many versions of this hearty soup. In some areas, spinach, collard greens may be substituted.

Rate

prep time 30 Min

cook time 1 Hr 30 Min

method Stove Top

yield

Ingredients

1 ham hock
1/2 pound salt pork (may use bacon - see instructions)
2 boxes 10-oz boxes turnip greens (can use fresh and may substitute collard greens)
1 teaspoon sugar
1 dash nutmeg
1 cup great northern beans (canned - rinsed and drained)
1 small onion, chopped
1 small green bell pepper, chopped (optional)
1 clove garlic, minced
3 tablespoons bacon drippings
3 medium potatoes, peeled and cubed
2 spanish chorizos
water or broth - your choice

How To Make turnip green soup (caldo gallego)

Step 1

In a 4 qt. soup pot, place ham hock and salt pork. If using bacon, fry separately (not crisp) and save the bacon drippings. Cover with water and bring to a rapid boil. Skim several times to remove foam/fat. Cook over moderate heat until meat is fork tender - approximately 1 hour.

Step 2

Add the thawed or fresh greens to the pot along with the sugar, nutmeg and beans. Cook partially covered at low heat for 1/2 hour.
Step 3

In a skillet, saute the onion, green pepper and garlic in the bacon drippings. Add them to the soup. Check liquid and add more water/broth as needed. Add the salt to taste (DO NOT add the salt prior to this step as the meat releases salt as well -- you don't want to over-salt the soup.
Step 4

Add the cubed potatoes and the chopped Spanish chorizos. Stir and cook for an additional 45 minutes longer at low heat until potatoes are done. Remove the meats and chop if necessary. Return meat to soup, heat thoroughly and serve hot.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes