CALDO GALLEGO
During the winter months in Alaska, it is nice to sit down with family and enjoy a nice warm hearty meal. This is one that we crave. Serve it with a rich chewy Cuban bread.
Provided by JMCCURTAIN
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 50m
Yield 8
Number Of Ingredients 10
Steps:
- Heat olive oil in a stockpot over medium heat. Cook and stir onion in the hot oil until translucent, 5 to 10 minutes. Add garlic; cook and stir until fragrant, about 2 minutes.
- Stir chorizo and ham into onion mixture and cook until lightly browned, 3 to 4 minutes. Mix potatoes and turnips into chorizo mixture; pour in chicken stock. Bring stock to a boil, reduce heat to medium-low, cover stockpot, and simmer until potatoes and turnips are tender, about 20 minutes.
- Increase heat to medium and stir cannellini beans and turnip greens into soup; cook until greens are desired tenderness, at least 3 minutes.
Nutrition Facts : Calories 380 calories, Carbohydrate 29.4 g, Cholesterol 45.7 mg, Fat 20.6 g, Fiber 5.6 g, Protein 19.4 g, SaturatedFat 6.6 g, Sodium 1743.1 mg, Sugar 3.5 g
CALDO GALLEGO
Provided by Food Network
Categories appetizer
Time 2h50m
Yield About 3 quarts
Number Of Ingredients 13
Steps:
- In a large soup pot or Dutch oven, heat the olive oil and add the ham hock, onions, and pepper and cook, stirring occasionally, until slits of ham hock have begun to open and vegetables are soft, about 8 minutes. Add the garlic, bay leaf, 1 teaspoon of the salt, pepper, to taste, and paprika and cook for 1 minute longer. Add 9 cups of water, bring to a boil, reduce heat to a simmer and cook for 1 hour. Drain the white beans and add them to the pot. Return to a simmer and continue to cook at a simmer until beans are just beginning to get tender, about 1 hour longer. Remove the ham hock and, when cool enough to handle, remove the meat from the hock and shred into bite size pieces. (Discard skin and bones.) Return the meat to the pot along with the remaining salt (or to taste), potatoes, turnip greens, and chorizo and continue to cook until beans have broken down slightly, potatoes and greens are very tender, about 1 hour longer. Remove the bay leaf and serve hot.
- Note: you may have to add a bit more water if the soup gets too thick during the lengthy cooking time.
CALDO VERDE
Provided by Food Network
Yield 6 servings
Number Of Ingredients 9
Steps:
- Take whatever greens you are using and stack several leaves on top of each other. Starting at the wide side, roll the stack up into a tight cylinder. Slice across the cylinder with a very sharp knife to make thin, hairlike shreds. Repeat with remaining leaves. Set aside shredded greens.
- Heat 1 tablespoon olive oil in a large kettle over medium high heat. Add sausage slices and fry until lightly colored and fat is rendered, about 10 minutes. Remove from pot with slotted spoon and reserve. Add remaining tablespoon oil to pot, then add onions and salt and pepper. Stir well, then cook, stirring occasionally, until onions are softened, 5 minutes. Add the garlic, stir, and cook one minute until its aroma is released. Add the potatoes, turn the heat to medium high, and saute 3 to 5 minutes until onions and potatoes begin to color. Add the water, cover, and simmer over low heat until potatoes can be mashed easily against side of pot with a wooden spoon, about 25 minutes. When potatoes are soft, turn off the heat and use a potato masher to thoroughly crush and blend. Add the sausage, turn the heat on to medium, and simmer 5 minutes to bring the flavors together. Stir in the greens and cook 5 minutes until bright green and tender. Taste, adjust seasoning, and serve.
- This soup, literally Green Soup, could be called the national dish of Portugal. It is traditionally made with a type of flat green cabbage called couve gallego.
- The method of slicing leaves like this is called a chiffonade in the French lexicon. Important to get them thin enough that they will cook quickly.
CALDO GALLEGO ESTILO CUBANO - GALICIAN SOUP CUBAN STYLE
Loosley based on various recipes I found on the internet but it is with Jesus Tarifa's, our chef here at the home, help and guidance that brought the recipe to post. It brings back a lot of fond memories but when it was made in our home in Cuba it was made with bacon and chorizos only! It is a robust soup that is hearty and delicious! It is a whole meal and is wonderful! It hails from Spain but the Cubans adopted it as their own, as they have with many of their recipes. Here, we have made it with collard greens but it can be made with Swiss chard, kale, or even spinach. These beans do better if soaked overnight.
Provided by Manami
Categories Collard Greens
Time 3h20m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Place all ingredients; the beans with their soaking liquid, the chorizo, ham, pork fat or bacon, ham hock (if using), onion, garlic, green peppers, tomato sauce, olive oil, in a 6-quart pot, cover with broth and water.
- Cover the pot and simmer slowly for 30 minutes. Add seasonings and simmer for about 1-1/2-2 more hours, until the beans are almost tender.
- Skim the froth and scum that comes to the top.
- Season to taste.
- Add the potatoes, turnips and collard greens, and simmer 15 minutes longer, until all vegetables are soft.
- Season with salt, pepper, and Sazon Completo & Sazon con Azafran to taste.
- Serve in deep soup bowls with a side of white fluffy rice (a necessity for Cubans), with sliced avocados, and tomatoes, with a vinaigrette dressing, a warm loaf of Cuban (pan de flauta) bread or French baguette or even with a Focaccia.
- Buen provecho!
Nutrition Facts : Calories 324.1, Fat 11.1, SaturatedFat 3.6, Cholesterol 17.6, Sodium 1322.9, Carbohydrate 38.6, Fiber 8.2, Sugar 3, Protein 18.9
CALDO GALLEGO
Make and share this Caldo Gallego recipe from Food.com.
Provided by frank71175
Categories Stew
Time 11h
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Rinse beans, cover with 6 cups of water in a large Kettle, soak overnight.
- When ready to cook , add additional 1 quart water w/ the salt pork and ham bone.
- Bring to a boil. Cover, reduce heat and simmer about 2 1/2 hours or until beans are tender.
- Add potatoes and collards or mustard greens [If using spinach add later with the chorizos]. Simmer 20 minutes.
- Cut chorizos in 1-inch pieces. Add to beans and cook 10 min longer. Taste and add salt if necessary [ I doubt it]. If too salty, add additional water.
- Remove ham bone. Cut off meat and return meat to stew. Serve in soup bowls.
Nutrition Facts : Calories 1009.3, Fat 69.7, SaturatedFat 25.5, Cholesterol 101.6, Sodium 1981.1, Carbohydrate 65.9, Fiber 12.7, Sugar 2, Protein 31.6
CALDO GALLEGO (GALICIAN STEW) RECIPE
Provided by srod117
Number Of Ingredients 16
Steps:
- 1)Soak beans and smoked ham hock overnigh atleast 12 hours in lots of water in a large pot. (2)Next day pour out water and rinse beans and ham hock well, leave beans in the large pot, in a seperate pot boil ham hocks for 30 minutes, drain and rinse (this is to get rid of excess saltiness). (3)Now put ham hocks together with beans, add the "salted pork", add enough water to submerge the ham hocks and "salted pork", bring to a boil, add pork or beef meat if using cover and lower heat to medium low and simmer for 50- 60 minutes. DO NOT UNCOVER! OR IT MAY TAKE LONGER. When done turn off heat until your ready to add everything else. (4)Mean while prepare everything else that you'll need later, wash and peel potatoes, cut into large pieces, leave in cold water so they don't discolor, (5)Wash swiss chard well, cut into pieces, remove any ugly parts set aside. (6)Take the casings of the chorizo and cut into semi-thick slices, set aside along with garlic, bell pepper, onions, tomatoes and have spices on hand. (7)When stew has been cooking 50- 60 minutes, turn off like I said before (you don't wanna overcook the beans) , until ready to do the rest. (8)Make "sofrito" heat generous amounts of extra-virgin olive oil on medium heat, add chorizo slices when oil sizzles with it a bit, wait until the chorizo releases some of it's fat and infuses with the oil. Now add bell peppers and onions sautee until translucent and caramelized. (9)Add garlic and sautee until garlic is fragrant and sweet DONT LET IT BURN! Now add the grated tomato (optional) and bring to a boil, now add to the stew. Stir well, add ground cumin, extra-salt if necessary, and potatoes. Bring to a boil for 20 mintues until potatoes are tender. (10) Stir in "Swiss Chard" boil for about 5 mintes or wilted, turn of heat. (11)Here is the final stuff, take out ham hocks, and with a fork, knife and even hands, seperate into bite size pieces, so you can add some ham pieces to the stew when serving (we do this because my Dad doesnt like the soft texture of fatty ham and chewy skin neither does my sister but me, my mom, and my grandma do!) or leave whole and there and 3 lucky people can eat one all to themselves (12)Now pull out salted pork, cut into small chunks, you can throw it back in the pot for some tasty chewy fatty pork or throw it out or heat a pan with nothing on medium add it to the pan, cover with something, move around every 5 minutes for about 20 minutes until it renders it's fat, drain some fat after the 1o minutes and so on, until it is crispy. Set aside and garnish stew with this when serving. HOPE YOU ENJOY MY GRANDMOTHERS "CALDO GALLEGO! Serve with a raw salad, some crusty bread or instead of bread a nice bowl or plate of white rice on the side. Oh and if desired some dessert to top this hardy meal.
CALDO GALLEGO (GALICIAN BEAN, MEAT AND BIG LEAF SOUP)
Caldo Gallego (or simply 'Caldo' if in Galicia). The indisputable soup-come-stew originally from Galicia, now found all over Spain. The green leafy veg. beans and meaty broth make it. Choose freely from the meats, but the smoked ham hock and bacon/pancetta slab should never be omitted where possible. Purists insist that the dish should never contain chorizo but there are traditional recipes that contain and omit randomly. Also the Grelos are the leafy tops of turnips and are essential to this soup. Historically the turnips were fed to the cattle and the Grelos kept for the Caldo. Having said that I have encountered Caldo with sliced rounds of cooked turnips incorporated, along with the potatoes! In this recipe I have added chopped carrot as this adds a hint of sweetness and adds to the colour of the dish. Traditionally the leafy vegetable of choice to add to this dish is Grelos. But I have never found them outside of northern Spain, so a good substitute could be: Spring/collard greens Cavalo nero Cabbage Leaves Swiss Chard Wild Spinach or any other big leafy green vegetables in sizeable quantity
Provided by Esteban Yebam
Time 3h
Yield Serves 6
Number Of Ingredients 30
Steps:
- Soak white beans overnight. Next day, drain and refill with cold water to cover by 4cms.
- In a large pot add a little EVOO, med heat up, and add pancetta slab and bone. Cook until bone and slab look like they are rendering juices and starting to brown a bit.
- Add bay leaves, ham knuckle, and fill with water to cover the smoked knuckle. Bring to boil and leave on rolling boil/simmer for about 75mins or less (check ham knuckle to make sure it stays submerged, add more water if needed).
- In the meantime bring to boil the white beans and cook on moderate heat for just 15mins. Drain and set aside (This is to give the beans a helping start as they won't cook quickly later when added to the salty/meaty broth that will become from above).
- Back at the big pot (after about 75mins), remove all the meats and bone and set aside.
- Add the white beans to the big broth pot, bring to the boil and simmer at a medium-high flame. How long to cook? This is the most important step! The beans must be cooked to nearing al-dente. Any further they will turn to mush, too early and they will remain bullets. Judge well because the final step will be to add the vegetables/potatoes and chorizos at the right time because there are 30 more minutes left of cooking. So keep checking!
- Whilst the beans are simmering grab a frying pan, add some EVOO and start frying the onion/leek slices, add the ñora peppers and after 10mins add the chopped garlic, turn down heat and continue cooking on low heat until onion/leeks are nearing to brown, but not there yet. Turn off heat, allow to cool then stir in the paprika. Remove ñora peppers, pull off stems. In a blender add the ñoras and a cup of the broth from large pot (cooled) and whizz up into a thick sauce. Add this back into the frying pan and stir to mix.
- When the removed meats have cooled slice off any excess meat, chop up into bite sized pieces and leave aside for the mo.
- When the beans are nearing al-dente, add the chopped carrots, the fried onion or leek/garlic/ñora/paprika sauce from the frying pan, and the whole chorizos to the big pot. Cook on moderate heat. After 10 mins add potato chunks. Add the turnips (if using) 5 mins later then after another 5 mins add chopped greens and the chopped meats and continue to cook until potatoes, and turnips (if musing) are cooked, but not falling apart.
- Check the beans, are they now cooked? If so turn heat to a bare minimum uncovered and hook out the chorizos. When cool enough to handle chop into chunks and add back into the pot for a few mins.
- Ladle into individual bowls and serve with country bread
CALDO GALLEGO (DAISY)
Number Of Ingredients 11
Steps:
- Cook meats in enough broth to cover and simmer until tender, about 2 hrs (make sure they stay covered). After 1 1/2 hrs remove bacon & chuck, chop into 1 in cubes (chuck) or 1/4" strips (bacon). Stir back into soup and cook. Stir in potatoes & cook until almost tender. Add chard and chickpeas. Cook about 5 minutes. Season with paprika, salt & pepper.
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