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Maybe it is a family of kale. It is not cabbage for sure. Thanks.Cabbage or kale?
Thanks for the info. So the name of the soup is caldo gallego. I like the soup especially on a chilly, damp day.If you mean that stuff that grows in a stalk and they cut off the leaves from the bottom, they call it col. For years I had always called thought they were grelos, but just this year on the way to Finisterre, I saw a woman in her garden and asked her about it.
I wrote this in my findpenguins blog:
As part of my camino education, today I learned that the tall green stalks with leaves sprouting out and which are cut off from the bottom up are not grelos but something called "col," which translates as "cabbage" but is just leaves with no head. Anyway I had always wondered why even the smallest gardens had hundreds of these plants. Today I learned that the tough leaves are for the animals while the tender ones go into making that delicious soup caldo gallego (very similar to Portuguese caldo verde). The woman who explained this all to me told me that after she finished feeding her pigs, she would make some and I was very welcome to stay. Unfortunately I still had 22 km to walk, so I declined. What a tempting invitation though!
There is a picture there if you want to make sure it's the same plant, look at day 47 here: https://findpenguins.com/7wlooua0y7gmt.
Turnip. This time of year especially it is more likely to be turnip tops, very common in northern Spain. In more rural areas you will get a version of old roman Horta, which is basically any wild growing greens that you can find, nettles, dandelion, puha, wild spinach etc. Spain tends to use them in soups but in Greece they wilt them in a frying pan and then mix them with oilve oil and lemon... A bit bitter when you first try them but a great iron boost to fellow vegetarians!
For some reason, though, sometimes the menu describes caldo gallego as having turnip greens. Can anyone explain that?
I think you are right, as a peasant soup it is made from what ever is to hand and in season, sometimes that's brassicas sometimes it's turnip tops. It's also worth noting that many of the broths are made now days with chicken stock so you can't always assume it's vegetarian... Bit like all those wonderful bean dishes that tend to be made with layers of pork fat and slices of pork or sausage in them....Caldo Gallego is a "peasant/farm soup", for the lack of a better term. It is made using whatever greens are on hand at the time. Here in the USA I have seen it made not only with turnip greens, but also with spinach. Since diced turnips are frequently added to the potatoes in the soup, I suppose its only natural to toss the (well-washed) turnip greens into the pot as well.
Would it be inappropriate for me to ask for caldo gallego recipes here? I could start a new thread, let's see how it goes.
I have wondered the same thing about the green plant with large leaves that grows to 4+ feet tall.In Spain I saw many gardens with dark green leaf plants they use, I think mainly, for making soup. Someone told me the name once but I forgot. The leaves are large and thick, and the plant is apparently perennial. Does anyone know the name in Spanish?
In the US it's usually called Tronchuda or Portuguese kale;
http://www.rareseeds.com/tronchuda-kale/
I've grown it because I live in FL and it's more heat-resistant than other brassicas, but I can't say I like it much for anything except Caldo Gallego. Quite bitter. Very handsome plant, though.
Ask and it will be given
All this talk about 'Brassica' rang a bell, and I was overjoyed it took me back to one of my childhood favorites: Asterix!
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I REFUSE to believe that you eat caldo gallego made with napa cabbage! Come on, Pinguirigrino, what is your secret home recipe?! Are you just trying a diversionary tactic to avoid sharing the secret?
I know I can find a million recipes on google, but people can also find the answers to most of the questions they post here on google, and we answer those questions anyway with our personal experience informing the answer. Personal favorites, vegetarian or not, would be welcome. I make caldo gallego a lot every winter, but I would love to compare ingredients to see what kind of tweeks might make it even better.
p.s. I would be happy to post my own recipe if anyone is interested.
That looks very do-able, thank you @Anniesantiago !Hahaha! yeah, I think you can use any bitter green.
I posted my grandmother's recipe here:
http://caminosantiago2.blogspot.com/2012/11/caldo-gallego-or-kale-soup.html
In Spain I saw many gardens with dark green leaf plants they use, I think mainly, for making soup. Someone told me the name once but I forgot. The leaves are large and thick, and the plant is apparently perennial. Does anyone know the name in Spanish?
In Spain I saw many gardens with dark green leaf plants they use, I think mainly, for making soup. Someone told me the name once but I forgot. The leaves are large and thick, and the plant is apparently perennial. Does anyone know the name in Spanish?
Maybe their American/English translation? Since there isn't cal(do) in the US. Just a guess.For some reason, though, sometimes the menu describes caldo gallego as having turnip greens. Can anyone explain that?
I cook it for a long time or put it in the pressure cooker.
Slightly off topic...and please excuse my colossal ignorance...but where in Santiago is this obviously fantastic restaurant San Clemente everybody's talking about?
Edit...yes, I know, I can Google it. But then no-one gets to tell their stories about the Caldo (or whatever) there...
In Spain I saw many gardens with dark green leaf plants they use, I think mainly, for making soup. Someone told me the name once but I forgot. The leaves are large and thick, and the plant is apparently perennial. Does anyone know the name in Spanish?
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