Warm, hearty caldo gallego is one of my family's favorite meals during the long winter months in Alaska. We like to serve it with chewy Cuban bread.
Ingredient
2 tablespoons olive oil
1 medium onion, minced
8 cloves garlic, minced
2 Spanish chorizo links, sliced
2 thick slices smoked ham, diced, or more to taste
3 medium potatoes, peeled and diced
2 medium turnips, peeled and diced
8 cups chicken stock
1 (15 ounce) can white cannellini beans
3 cups chopped turnip greens
Direction
Heat oil in a stockpot over medium heat. Add onion and sauté until translucent, 5 to 10 minutes. Add garlic; cook and stir until fragrant, 1 to 2 minutes.
Stir in chorizo and ham; cook and stir until lightly browned, 3 to 4 minutes. Add potatoes and turnips, then pour in stock and bring to a boil. Reduce the heat to medium-low, cover, and simmer until potatoes and turnips are tender, about 20 minutes.
Increase the heat to medium and stir in beans and greens; cook until greens are tender, at least 3 minutes.
