Turnip greens Galician broth

Published originally in lareira.net by Miguel on 25/12/2001

As we are using the broth that we have kept (we can freeze it if we are not going to use it immediately) after cooking a Galician stew, the amount of salt provided by the meats of the stew should be enough. But, is best to taste the broth and add salt ir required.

Ingredients

Servings 4 people


  • 2 l meat broth kept from cooking a Galician stew
  • 500 g turnip green Also it's possible to use cabbage, collard, young turnip greens...
  • 250 g bean soaked since the night before
  • 1000 g potato chopped
  • 100 g lard

Nutrition

Calories: 679kcal | Carbohydrates: 63g | Protein: 50g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 94mg | Sodium: 612mg | Potassium: 1958mg | Fiber: 23g | Sugar: 5g

Step by step instructions

  • Cut the turnip greens stalks before washing them.
  • Bring to the boil the broth with the pork fat.
  • Once the broth is boiling, add the turnip greens.
  • When the broth starts to boil again, and the turnip greens reduced their volume, add the beans and let cook while we chop the potatoes.
  • Add the chopped potatoes and cook until the beans are tender.
  • Let settle for 24 hours.
  • Next day, bring to the boil and serve.
Caldo gallego de grelos
Turnip greens Galician broth

As we are using the broth that we have kept (we can freeze it if we are not going to use it immediately) after cooking a Galician stew, the amount of salt provided by the meats of the stew should be enough. But, is best to taste the broth and add salt ir required.

Ingredients

Servings 4 people


  • 2 l meat broth kept from cooking a Galician stew
  • 500 g turnip green Also it's possible to use cabbage, collard, young turnip greens...
  • 250 g bean soaked since the night before
  • 1000 g potato chopped
  • 100 g lard

Step by step instructions

  • Cut the turnip greens stalks before washing them.
  • Bring to the boil the broth with the pork fat.
  • Once the broth is boiling, add the turnip greens.
  • When the broth starts to boil again, and the turnip greens reduced their volume, add the beans and let cook while we chop the potatoes.
  • Add the chopped potatoes and cook until the beans are tender.
  • Let settle for 24 hours.
  • Next day, bring to the boil and serve.
Caldo gallego de grelos
Nutrition Facts
Turnip greens Galician broth
Amount Per Serving
Calories 679 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 7g35%
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 94mg31%
Sodium 612mg26%
Potassium 1958mg56%
Carbohydrates 63g21%
Fiber 23g92%
Sugar 5g6%
Protein 50g100%
* Percent Daily Values are based on a 2000 calorie diet.