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I look forward to trying this recipe. Thanks for sharing.Here is my grandmother's recipe:
Caldo Gallego or Kale Soup
In the beautiful Azore Islands, where my grandparents lived, this lovely kale soup was called couves. It is pronounced something like "kw...caminosantiago2.blogspot.com
Que aproveches!
As a Galician, I wouldn't call this Caldo gallego. I'm sure it's yummy; I don't have anything against the recipe. But it's not what we call caldo in Galicia. First of all, it's missing the beans. You normally add more than beef to caldo. In fact, many would say you can't make caldo without 'unto' (pork fat) and you don't brown the meat. No fried onion and garlic either.Here is my grandmother's recipe:
Caldo Gallego or Kale Soup
In the beautiful Azore Islands, where my grandparents lived, this lovely kale soup was called couves. It is pronounced something like "kw...caminosantiago2.blogspot.com
I can't buy traditional unto in Laramie and I have not even seen 'fat back or 'salt pork' here and we don't have traditional grelos either. It still turned out pretty tasty although it didn't cure my longing for the Camino.As a Galician, I wouldn't call this Caldo gallego. I'm sure it's yummy; I don't have anything against the recipe. But it's not what we call caldo in Galicia. First of all, it's missing the beans. You normally add more than beef to caldo. In fact, many would say you can't make caldo without 'unto' (pork fat) and you don't brown the meat. No fried onion and garlic either.
As I said, we don't call it Caldo Gallego but to me it tastes exactly the same.As a Galician, I wouldn't call this Caldo gallego. I'm sure it's yummy; I don't have anything against the recipe. But it's not what we call caldo in Galicia. First of all, it's missing the beans. You normally add more than beef to caldo. In fact, many would say you can't make caldo without 'unto' (pork fat) and you don't brown the meat. No fried onion and garlic either.
Hmm... no onions in my recipe and no chorizo or turnips. Just beans, unto, grelos, potatoes and water. It came from my Taste of Camino Cookbook. I can see all are different! Maybe like the variety of onions/no onion tortilla recipes.I use this recipe from Mario
Thanks James. I downloaded this to my phone for the next time I am a hospitalera and need some go to vegan recipes for pilgrims.I have a recipe for Vegan caldo gallego I used on the Camino (all one needs to do is add chorizo, ham, whatever, to make it more authentic). It's available in my vegan cookbook for peregrinos (I believe I have a free e-book version posted somewhere here - if not, check the Vegetarians and Vegans on the Camino Facebook page - I know I have a free ebook there - or PM me and I'll send you one - this goes out to anyone on the forum).
One ingredient I add from your recipe that really makes a difference is smoked paprika - makes it really awesome
I will definitely make this. Thank you!Here is my grandmother's recipe:
Caldo Gallego or Kale Soup
In the beautiful Azore Islands, where my grandparents lived, this lovely kale soup was called couves. It is pronounced something like "kw...caminosantiago2.blogspot.com
You are completely right!. I am Galician and eat caldo galego 5 days a week with your recipe, one week with grelos and other with berzas. Because I live in Madrid I can't find unto here and I use instead the pork fat that I find in the super like "punta de jamon" that is ham with skin and "espinazo" (pork rib), a small piece in both cases, and also add some olive oil (virgen extra). I find here grelo and kale, which is not exactly Galician berza but is ok for caldo. What proportion of beans, potatos and vegetable?, the answer is simply what you want. In my case, I use a lot of vegetable because I like very much their taste. About the vegetable leaves, I put off the "big nerves", put them in water and "twist" them with my hands before cooking (one hour more or less at low fire).Hmm... no onions in my recipe and no chorizo or turnips. Just beans, unto, grelos, potatoes and water. It came from my Taste of Camino Cookbook. I can see all are different! Maybe like the variety of onions/no onion tortilla recipes.
No, there's no onions/no onions discussion regarding caldoHmm... no onions in my recipe and no chorizo or turnips. Just beans, unto, grelos, potatoes and water. It came from my Taste of Camino Cookbook. I can see all are different! Maybe like the variety of onions/no onion tortilla recipes.
Here's a recipe.As I said, we don't call it Caldo Gallego but to me it tastes exactly the same.
Maybe you can post a recipe to share with us?
PS: I edited my blog not to say it's exactly the same.
And I don't remember finding beans in my Caldo Gallego every time. Just depends on where you order it along the Camino, I think.
Does chorizo have onion or garlic in it?No, there's no onions/no onions discussion regarding caldoJust no onions. And turnips are not something we really eat in Galicia. So you're right. No turnips in caldo either.
Does chorizo have onion or garlic in it?
In Portugal, they call this soup Caldo Verde. I love it from restaurants because I hate doing all the fine chopping of the greens myself.As I said, we don't call it Caldo Gallego but to me it tastes exactly the same.
Maybe you can post a recipe to share with us?
PS: I edited my blog not to say it's exactly the same.
And I don't remember finding beans in my Caldo Gallego every time. Just depends on where you order it along the Camino, I think.
One of my grandmothers had this little hand-cranked machine that shredded it. Another one rolled it tight and shredded it so that's what I do. I keep saying someday when I'm in Portugal I"m gonna look for one of those shredders. My son puts linquica in it, but I don't - just beef like my grandmothers did.In Portugal, they call this soup Caldo Verde. I love it from restaurants because I hate doing all the fine chopping of the greens myself.
Was it like this one? MoulinexOne of my grandmothers had this little hand-cranked machine that shredded it. Another one rolled it tight and shredded it so that's what I do. I keep saying someday when I'm in Portugal I"m gonna look for one of those shredders. My son puts linquica in it, but I don't - just beef like my grandmothers did.
I love it but my favourite Camino comfort food is Santiago cake with a glass or two of rioja.It's midwinter and 13F (-10C) this morning is Laramie, WY, USA. I have a hankering for Caldo Gallego or at least the closest I can come given limitations on ingredients. I am using a half pound of soaked white beans, about 1 cup of ham drippings (frozen leftovers poured off a baked ham from a Christmas meal), 4 cups of water, 2 potatoes, and a bundle of fresh collard greens. I am longing for the Camino and I don't know whether this will make it better or worse.
Nope. But we did have that one too!Was it like this one? Moulinex
View attachment 117446
Nope. We have that one too. lol! This one was SPECIFICALLY for kale.Perhaps similar to this?
View attachment 117470
Yes, it is hard to store all those gadgets. Phil and I live in a rental property with a very small kitchen. I have simplified so I do hand chiffonade of my greens. I do have an immersion blender for other things, but very few other appliances any more. The Camino has helped me let go of things I seldom used as well as other things. Caldo Gallego is a simple recipe which reminds me that there are many excesses or special ingredients that I don't really need.I personally dislike having to store and clean all the many helpful gadgets that are available. I prefer hand chopping all my veggies for the soups and salads I make...I just use a sharp chef's knife and watch my fingers!
Honestly, if you buy or grow the flat kale (not the curly one) it's really easy to stack about 5 leaves, roll them up tightly lenghwise, then just julienne/shred them with a sharp knife. By the time you'd set up one of those gadgets, it'd be done. The only reason my grandmothers used them was because they STAYED set up and were used almost daily. Caldo Verde was on the stove most days - it was that or Portuguese beans (which I also love), linguica, and sweet bread. Oh, I'm having a childhood moment! ::sigh::I personally dislike having to store and clean all the many helpful gadgets that are available. I prefer hand chopping all my veggies for the soups and salads I make...I just use a sharp chef's knife and watch my fingers!
Yes, if I used it every day (like a coffee maker) it would stay on the counter!!!Honestly, if you buy or grow the flat kale (not the curly one) it's really easy to stack about 5 leaves, roll them up tightly lenghwise, then just julienne/shred them with a sharp knife. By the time you'd set up one of those gadgets, it'd be done. The only reason my grandmothers used them was because they STAYED set up and were used almost daily. Caldo Verde was on the stove most days - it was that or Portuguese beans (which I also love), linguica, and sweet bread. Oh, I'm having a childhood moment! ::sigh::
The definition of eternity...2 people one ham.@Anniesantiago, your recipe sounds like a yummy version. I have an abundance of ham leftovers in my freezer. We bought a spiral cut ham over the holidays on sale, but 2 people shouldn't eat a half a ham at one sitting. As a result, we're still eating ham! My recipe calls for unto, but ham drippings will have to do.
Just so you know the twelve (now more like 35) days of ham Christmas are still ongoing. Had some ham in my omelet this morning. Ham and beans and cornbread with the ham bone yesterday. Still two or three big hunks of it left. Too much of a good thing.The definition of eternity...2 people one ham.
Yes, but it isn't stripped kale you need.Here's an interesting way to strip kale
???Could probably make something similar with an old piece of plastic from a milk jug or lid to a container or something.
Cut a hole big enough for the stem in a piece of plastic or an old butter lid or something and pull your kale or collards through? Seems like kind of a useless invention, but I am sure people pay good money for one.
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