Caldo Gallego with Collards

Caldo Gallego with Collards
Course 
Entree
Serves 
6
Country of Origin 
Spain
Preparation Time 
6:00
About This Recipe 

This stew is the regional dish of Galicia. Here, salt pork replaces unto (cured pork lard)

Ingredients 

1 cup dried navy beans
2 lb. boneless cured pork shoulder, cut into chunks
1/2 lb. salt pork, cut into chunks
2 Spanish chorizo sausages
2 blood sausages
2 long white potatoes, peeled and cut into 2-inch pieces
4 cups finely chopped collard greens or cabbage
1 tsp. Spanish paprika

Preparation 

1. Soak navy beans in water to cover (by at least 2 inches) overnight. Drain.

2. In a large colander, rinse beans, pork shoulder, salt pork, sausages, and vegetables under cold running water.

3. Place ingredients in a stockpot with 4 cups water. Add paprika and cook over medium heat for 2 hours, occasionally adding water to keep the liquid level up.

4. Remove sausages, cut into 1-inch pieces, and return to soup. Serve hot.

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