Caldo Gallego, a Galician soup with seasonal greens and pork, is a dish that was the starter for several menu peregrinos on our way to Santiago de Compostela last September. Along the roads and paths we could see fields with vegetables and especially those high stems of kale. The very cabbage was the seasonal green in September.
I was overjoyed to find the very same Spanish leaf cabbage at the grocery store and decided to cook up my very own caldo.
This is what I put in the pot
1 red onion, 2 cloves of garlic
400 g pork loin with bone
100 g spicy chorizo sausage
1,5 l water
200 g shredded kale (cabbage with wrinkled leaves) or any other greens
2 dl cooked Lima beans
1 Chop the onion and garlic. Peel and dice the potatoes and carrots. Brown the pork. Add the onions and the sausage. Then the potatoes and carrots. Sauté for 4 minutes.
2 Add boiling water and let cook until the potatoes are almost done.
3 Add the cabbage and the beans. Cook up and add some salt if needed.
Enjoy with freshly baked bread.