Stewed chickpeas with collards and salt pork (Potaje de garbanzos) from Cúrate: Authentic Spanish Food from an American Kitchen (page 200) by Katie Button and Genevieve Ko

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

  • Foodycat on October 11, 2019

    When I got my collards out of the fridge to make this, they were absolutely riddled with slugs. So I ended up using cavolo nero and spinach. Which was delicious - really warming comfort food.

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