Caldo Gallego from Charcutería: The Soul of Spain by Jeffrey Weiss

  • turnip greens
  • turnips
  • Show all ingredients...

  • EYB Comments

    Soak dried cannellini beans overnight. Can substitute the book's "Huesos (bones) salados" or "Preserved pork shank (Codillo en salmuera)" for ham bones, the book's "Chorizo Asturiano" for smoked chorizo sausages, the book's "Lacón cocido" for laćon; and streaky bacon, panceta, country ham, the book's "Lacón cocido" or the book's "Unto Gallego" for cured leaf lard.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Soak dried cannellini beans overnight. Can substitute the book's "Huesos (bones) salados" or "Preserved pork shank (Codillo en salmuera)" for ham bones, the book's "Chorizo Asturiano" for smoked chorizo sausages, the book's "Lacón cocido" for laćon; and streaky bacon, panceta, country ham, the book's "Lacón cocido" or the book's "Unto Gallego" for cured leaf lard.

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