Hi Jirit, Laurie, Annie, Pelegrin and Forum members -
I use Tuscan Kale here at home in Sydney as our options with the dark leafy greens are sometimes a bit limited in availability. I've used silverbeet too but the Tuscan Kale gives a better result. Here's the recipe I use ... it's a variation on the original but really delicious ...
CALDO GALLEGO – GALICIAN STYLE SOUP
The recipe I use at home is from Jane Lawson’s “The Food of Spain”. I’ve “Nigella-ed” it somewhat in that I’ve taken a shortcut with just using a can of cannellini beans instead of the 250g dried haricot beans that Jane has used as they need several hours soaking time. Jane says “this dish is served in all Galician restaurants, and in most Galician homes during the Winter months. It can accommodate as many different ingredients as there are cooks making it”.
I love that – a recipe that can be adapted to individual tastes.
Note: I normally use chicken thigh fillets but if you want to be as close to Jane’s original recipe as possible, use 500g baby back pork ribs or American-style ribs, separated into 5cm widths instead of the chicken, brown them first and cook the dish for 45 minutes. Nigella would say use the chicken – easier!
Ingredients –
400g can cannellini beans (I use organic ones), rinsed and drained
500g smoked ham hock
750g chicken thigh fillets – skin off and cubed into bite-sized pieces
2 all-purpose potatoes, peeled and cubed
1 leek, chopped
1 garlic clove, chopped
2 tablespoons olive oil
2 tablespoons seasoned plain flour
1 bay leaf
625 ml reserved cooking liquid from ham hock
1 bunch Swiss Chard or Tuscan Kale (I use Tuscan Kale), washed well and shredded.
Method -
Put the ham hock in a large heavy-based saucepan and cover with cold water. Bring to the boil then reduce the heat and simmer for about 1 hour or until the meat starts to come away from the bone and is tender. Remove from heat. When the hock is cool enough to handle, remove the meat from the bone and cut into 2cm cubes. Reserve 625 ml of the cooking liquid.
Meanwhile, lightly dust the chicken thigh cubes in the seasoned flour. Heat 1 tablespoon of the oil in a large heavy-based saucepan over medium heat until golden. Remove from saucepan and set aside. Drain off any fat but keep the ‘browned bits’ that remain in the bottom of the saucepan.
Add the other tablespoon of oil and heat over medium heat - cook the leek and garlic for about 5 minutes or until translucent. Add the ham, beans, chicken thigh cubes, potato, bay leaf and the reserved cooking liquid. Cover pan and bring to the boil and simmer for 20 minutes or until the potato is tender, stirring occasionally. Stir in the kale and cook for another five minutes. Serve in some warmed soup/pasta bowls.
The recipe, served with some crusty bread, makes enough for 4 people, with some extra for 'leftovers' - the best part! ᴉBuen provecho!
I hope you enjoy it if you have a chance to make it.
Cheers - Jenny
