TURNIP GREEN SOUP (CALDO GALLEGO)

Turnip Green Soup (Caldo Gallego) image

Provided by Daily Inspiration S

Time 2h

Number Of Ingredients 13

1 ham hock
1/2 lb salt pork (may use bacon - see instructions)
2 box 10-oz boxes turnip greens (can use fresh and may substitute collard greens)
1 tsp sugar
1 dash(es) nutmeg
1 c great northern beans (canned - rinsed and drained)
1 small onion, chopped
1 small green bell pepper, chopped (optional)
1 clove garlic, minced
3 Tbsp bacon drippings
3 medium potatoes, peeled and cubed
2 spanish chorizos
water or broth - your choice

Steps:

1. In a 4 qt. soup pot, place ham hock and salt pork. If using bacon, fry separately (not crisp) and save the bacon drippings. Cover with water and bring to a rapid boil. Skim several times to remove foam/fat. Cook over moderate heat until meat is fork tender - approximately 1 hour.
2. Add the thawed or fresh greens to the pot along with the sugar, nutmeg and beans. Cook partially covered at low heat for 1/2 hour.
3. In a skillet, saute the onion, green pepper and garlic in the bacon drippings. Add them to the soup. Check liquid and add more water/broth as needed. Add the salt to taste (DO NOT add the salt prior to this step as the meat releases salt as well -- you don't want to over-salt the soup.
4. Add the cubed potatoes and the chopped Spanish chorizos. Stir and cook for an additional 45 minutes longer at low heat until potatoes are done. Remove the meats and chop if necessary. Return meat to soup, heat thoroughly and serve hot.