I was so excited to find a huge bunch of turnip greens for $1 at the Downtown Farmers Market. SCORE!! I knew right away that I wanted to use them to make a Caldo Gallego before the summer heat really sets in. Turnip Greens are the greens that grow above the root of the turnip. Many people compost them and eat the root. However, the turnip greens are supercharged with nutrients. Vitamins A, K, C, folate, calcium, iron and many more!
This recipe is the traditional soup of Galicia. The Turnip Greens are slightly bitter, similar to Brocolli Rabe or Mustard Greens. When cooked down and wilted it lends itself to the smooth and creamy texture of the white beans and potatoes yet empowered by the boldness of the chorizo sausage. It’s delicious and another one of my favorite peasant dishes. Like most Spanish potajes and soups, it’s even better the next day.
- 1/2 pound thickly sliced pancetta or slab bacon, cut into 1/4-inch dice
- 1 cup dried white beans, soaked overnight in water to cover
- 1 large onion, cut into 1/2-inch dice
- 2 potatoes, peeled and cut into 1/2 inch dice
- 2 turnips, peeled and cut into 1/2 inch dice
- 1/2 pound Spanish chorizo, casings removed and sliced thinly
- 1 lb turnip greens (or other dark leafy green), stemmed and coarsely chopped
- Cook the pancetta in a large heavy pot over medium heat until most of the fat is rendered, 8-10 minutes.
- Drain the beans, add them to the pot, along with enough water to cover them by 2 inches, and bring to a boil. Skim off the foam, then lower the heat and simmer gently, partially covered, for 45 minutes, or until the beans are beginning to soften.
- Add the onions, potatoes, and turnips and cook for 20 minutes, or until the vegetables are softened.
- Add the chorizo and greens and cook for 10 minutes, or until the greens are tender.