Caldo Gallego

Ingredients

• 1/2 pound (about 225g) turnip greens or collard greens, washed and
• chopped
• 1/2 pound (about 225g) potatoes, peeled and diced
• 1/2 pound (about 225g) chorizo sausage, sliced
• 1/2 pound (about 225g) Spanish white beans (optional), soaked overnight
• 1 large onion, fnely chopped
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 8 cups (about 2 liters) chicken or vegetable broth
• 1 teaspoon smoked paprika
• Salt and pepper to taste

Method

• If you’re using dried beans, soak them in water overnight. The next day, rinse the beans and cook them in a pot of water until they are tender. Set aside.
• Sauté Onion and Garlic: In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic, and sauté until the onion becomes translucent.
• Add sliced chorizo to the pot and cook for a few minutes until it releases its favor. Add the diced potatoes to the pot and stir well.
• Pour in the chicken or vegetable broth. Bring the mixture to a boil and then reduce the heat to simmer.
• Add the chopped turnip greens or collard greens to the pot. Simmer until the potatoes are tender and the greens are cooked, usually about 15-20 minutes.
• Season the soup with smoked paprika, salt, and pepper to taste. Adjust the seasoning according to your preferences.
• Add Beans (if using): If you prepared beans separately, add them to the soup and let them heat through.
• Ladle the Caldo Gallego into bowls and serve hot with a drizzle of extra virgin olive oil on top.