Caldo Gallego (Galician Stew) scroll down for video
Healthy Cooking with Jack Harris, Kim Goddard & Charles Knight
EQUIPMENT: 5qt 5n1 cooker or 4qt Soup Pot and Induction Cooker, Chef knife and cutting board,
PREPARATION TIME: 1 Hour – Makes 6 to 8 servings
2 tablespoons pure olive oil (optional)
2 carrots, diced
1 large green pepper, seeded and diced
1 onion, chopped
3 cloves garlic, minced fine
1 pound ham hocks, diced
2 chorizo sausage links, sliced
1 cup chardonnay wine
2 cups chicken stock
2 white potatoes, diced
3 cans Cannellini beans with liquid
2 cans collard greens with liquid
1 pinch white pepper
2 tablespoons apple cider vinegar
Bouquet Garni
In the stockpot, lightly brown carrots, pepper, and onions in olive oil over medium heat 300°F (150°C). Add garlic and diced ham hocks and continue to sauté until caramelized. Deglaze the pan with white wine and continue to sauté until liquid thickens.
To the stockpot add the potatoes, beans with liquid, and collard greens with liquid, pepper, vinegar and Bouquet Garni. Reduce the heat to 210°F (99°C) and simmer, 30 to 40 minutes.
Note: If using homemade beans and collard green, add appropriate amount of chicken stock, about 1½ to 2 cups.
Serve with Cuban bread. ¡ Disfrute!