Best 7 Caldo Gallego Collard Green Soup Recipes

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In the realm of hearty and comforting soups, Caldo Gallego, a traditional Galician dish from Spain, stands out as a culinary gem. This delectable soup, deeply rooted in the region's rich history and culture, showcases the humble yet flavorful ingredients that are the heart of Galician cuisine. A symphony of textures and tastes, Caldo Gallego is a harmonious blend of tender collard greens, earthy beans, savory chorizo, and smoky bacon, all simmered in a broth infused with the essence of succulent pork and aromatic vegetables. Its rustic charm and wholesome goodness have made it a beloved dish, cherished by generations of Galicians and enjoyed far beyond its regional borders.

**Other than Caldo Gallego, this article also presents a collection of equally enticing recipes that capture the spirit of Spanish cuisine.**

* **Tortilla de Patatas:** Dive into the iconic Spanish omelet, a harmonious fusion of potatoes, eggs, and onions, skillfully pan-fried to achieve a golden-brown crust and a tender, fluffy interior.

* **Paella:** Embark on a culinary journey to Valencia with this vibrant rice dish, a symphony of colors and flavors featuring succulent seafood, tender chicken, and an array of vegetables, all united in a saffron-infused broth.

* **Gazpacho:** Experience the refreshing allure of this chilled Andalusian soup, a vibrant blend of ripe tomatoes, cucumbers, bell peppers, and garlic, transformed into a velvety smooth delight with the addition of olive oil and bread crumbs.

* **Croquetas:** Indulge in the crispy pleasure of these fried croquettes, filled with a creamy béchamel center and a variety of savory fillings, from ham and cheese to seafood and mushrooms.

These recipes, along with Caldo Gallego, provide a tantalizing glimpse into the diverse and delectable world of Spanish cuisine, inviting you to savor the authentic flavors and culinary traditions of this vibrant country.

Here are our top 7 tried and tested recipes!

CALDO GALLEGO-COLLARD GREEN SOUP



Caldo Gallego-Collard Green Soup image

This has become a family favorite! I have been eating this soup all of my life, growing up in Tampa & Ybor City. I have mastered the recipe to what I think is the best in town. It can be made with out the ham & chorizo, if you wish for a vegetarian soup.

Provided by Bonnie Koon

Categories     Other Soups

Number Of Ingredients 11

2 onion, cut in to medium sized chunks
8-10 cloves of garlic, smashed & chopped
1 small ham steak, cubed
1 potato, diced into small cubes
1 Tbsp italian seasoning
5-7 chorizo (4 spanish, sliced & 3 mexican,out of casing)
8 c water
16 oz bag of white beans
1 large bunch of fresh collard greens, cleaned and chopped
salt & pepper to taste
3 Tbsp vinegar, optional (acv or rw)

Steps:

  • 1. Generously coat bottom of pot with olive oil, add next 6 ingredients. Cook for about 8-10 minutes, add remaining ingredients, continue cooking on medium to low heat until beans and collards are tender.
  • 2. note: Chorizo! I use BOTH Spanish & Mexican. However either one is optional. The Mexican Chorizo must be removed out of the plastic casing. It adds a lot of flavor and mixes well through out the soup.
  • 3. note: Can be made with out the chorizo, if you wish for a vegetarian soup. You can also use can beans & can/frozen collards if you wish. 3 cans of each, 1 bag of collards, or 2, depending on size. The potato is also optional. I like vinegar in this soup, some do not. More or less may be added.
  • 4. http://bkoonberrie.wix.com/koonberrie-cooks#!collard-green-soup/c636

CALDO GALLEGO



Caldo Gallego image

Provided by Food Network

Categories     appetizer

Time 2h50m

Yield About 3 quarts

Number Of Ingredients 13

1 tablespoon Spanish olive oil
1 smoked ham hock, skin scored
1 yellow onion, diced
1 green bell pepper, diced
3 cloves garlic, minced
1 bay leaf
3 teaspoons salt, or to taste, divided
Freshly ground black pepper
1 teaspoon sweet Spanish paprika
1 1/2 cups dried white beans, such as navy, rinsed and soaked in cold water overnight
1 pound potatoes, peeled and large-diced
1 pound turnip tops, rinsed well and coarsely chopped (substitute spring or savoy cabbage if you cannot find turnip greens)
1/2 pound Spanish chorizo, thinly sliced crosswise

Steps:

  • In a large soup pot or Dutch oven, heat the olive oil and add the ham hock, onions, and pepper and cook, stirring occasionally, until slits of ham hock have begun to open and vegetables are soft, about 8 minutes. Add the garlic, bay leaf, 1 teaspoon of the salt, pepper, to taste, and paprika and cook for 1 minute longer. Add 9 cups of water, bring to a boil, reduce heat to a simmer and cook for 1 hour. Drain the white beans and add them to the pot. Return to a simmer and continue to cook at a simmer until beans are just beginning to get tender, about 1 hour longer. Remove the ham hock and, when cool enough to handle, remove the meat from the hock and shred into bite size pieces. (Discard skin and bones.) Return the meat to the pot along with the remaining salt (or to taste), potatoes, turnip greens, and chorizo and continue to cook until beans have broken down slightly, potatoes and greens are very tender, about 1 hour longer. Remove the bay leaf and serve hot.
  • Note: you may have to add a bit more water if the soup gets too thick during the lengthy cooking time.

CALDO VERDE (PORTUGUESE GREEN SOUP)



Caldo Verde (Portuguese Green Soup) image

This soup is a Portuguese favorite of mine. It is a creamy soup with the wonderful use of kale, giving it the green soup look. Enjoy it with a thick slice from your favorite loaf of bread!

Provided by SANDRA5

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 9

4 tablespoons olive oil, divided
1 onion, minced
1 clove garlic, minced
6 potatoes, peeled and thinly sliced
2 quarts cold water
6 ounces linguica sausage, thinly sliced
2 ½ teaspoons salt
ground black pepper to taste
1 pound kale, rinsed and julienned

Steps:

  • In a large saucepan over medium heat, cook onion and garlic in 3 tablespoons olive oil for 3 minutes. Stir in potatoes and cook, stirring constantly, 3 minutes more. Pour in water, bring to a boil, and let boil gently for 20 minutes, until potatoes are mushy.
  • Meanwhile, in a large skillet over medium-low heat, cook sausage until it has released most of its fat, 10 minutes. Drain.
  • Mash potatoes or puree the potato mixture with a blender or food processor. Stir the sausage, salt and pepper into the soup and return to medium heat. Cover and simmer 5 minutes.
  • Just before serving, stir kale into soup and simmer, 5 minutes, until kale is tender and jade green. Stir in the remaining tablespoon of olive oil and serve at once.

Nutrition Facts : Calories 401.8 calories, Carbohydrate 45.2 g, Cholesterol 24.6 mg, Fat 20.2 g, Fiber 5.2 g, Protein 11.7 g, SaturatedFat 5.4 g, Sodium 1352 mg, Sugar 3.4 g

TURNIP GREEN SOUP (CALDO GALLEGO)



Turnip Green Soup (Caldo Gallego) image

There are many versions of this hearty soup. In some areas, spinach, collard greens may be substituted.

Provided by Daily Inspiration S

Categories     Vegetable Soup

Time 2h

Number Of Ingredients 13

1 ham hock
1/2 lb salt pork (may use bacon - see instructions)
2 box 10-oz boxes turnip greens (can use fresh and may substitute collard greens)
1 tsp sugar
1 dash(es) nutmeg
1 c great northern beans (canned - rinsed and drained)
1 small onion, chopped
1 small green bell pepper, chopped (optional)
1 clove garlic, minced
3 Tbsp bacon drippings
3 medium potatoes, peeled and cubed
2 spanish chorizos
water or broth - your choice

Steps:

  • 1. In a 4 qt. soup pot, place ham hock and salt pork. If using bacon, fry separately (not crisp) and save the bacon drippings. Cover with water and bring to a rapid boil. Skim several times to remove foam/fat. Cook over moderate heat until meat is fork tender - approximately 1 hour.
  • 2. Add the thawed or fresh greens to the pot along with the sugar, nutmeg and beans. Cook partially covered at low heat for 1/2 hour.
  • 3. In a skillet, saute the onion, green pepper and garlic in the bacon drippings. Add them to the soup. Check liquid and add more water/broth as needed. Add the salt to taste (DO NOT add the salt prior to this step as the meat releases salt as well -- you don't want to over-salt the soup.
  • 4. Add the cubed potatoes and the chopped Spanish chorizos. Stir and cook for an additional 45 minutes longer at low heat until potatoes are done. Remove the meats and chop if necessary. Return meat to soup, heat thoroughly and serve hot.

CALDO GALLEGO ESTILO CUBANO - GALICIAN SOUP CUBAN STYLE



Caldo Gallego Estilo Cubano - Galician Soup Cuban Style image

Loosley based on various recipes I found on the internet but it is with Jesus Tarifa's, our chef here at the home, help and guidance that brought the recipe to post. It brings back a lot of fond memories but when it was made in our home in Cuba it was made with bacon and chorizos only! It is a robust soup that is hearty and delicious! It is a whole meal and is wonderful! It hails from Spain but the Cubans adopted it as their own, as they have with many of their recipes. Here, we have made it with collard greens but it can be made with Swiss chard, kale, or even spinach. These beans do better if soaked overnight.

Provided by Manami

Categories     Collard Greens

Time 3h20m

Yield 6 serving(s)

Number Of Ingredients 18

1 cup dry white bean (Cannelli beans or Great Northern beans, pre-soaked overnight in just enough water to cover, to tende)
2 quarts chicken broth or 2 quarts water
2 chorizo sausages, casing removed & sliced on an angle (sausage available at Latin grocery stores)
1/2 lb extra lean cured ham, chopped (thick-cut 1/2-inch from deli counter)
3 pieces pork fat (optional) or 3 slices thick slab bacon
ham hock (optional)
1 large onion, chopped
1 tablespoon minced garlic
1/4 cup chopped green pepper
1 tablespoon tomato sauce
1 tablespoon pure Spanish olive oil
1/4 cup chopped turnip
2 potatoes, peeled and chopped into 1/2-inch cubes
1 cup chopped collard greens (stems removed and cleaned well)
salt, to taste
fresh ground black pepper, to taste
sazon con azafran seasoning, to taste
sazon completo seasoning, to taste

Steps:

  • Place all ingredients; the beans with their soaking liquid, the chorizo, ham, pork fat or bacon, ham hock (if using), onion, garlic, green peppers, tomato sauce, olive oil, in a 6-quart pot, cover with broth and water.
  • Cover the pot and simmer slowly for 30 minutes. Add seasonings and simmer for about 1-1/2-2 more hours, until the beans are almost tender.
  • Skim the froth and scum that comes to the top.
  • Season to taste.
  • Add the potatoes, turnips and collard greens, and simmer 15 minutes longer, until all vegetables are soft.
  • Season with salt, pepper, and Sazon Completo & Sazon con Azafran to taste.
  • Serve in deep soup bowls with a side of white fluffy rice (a necessity for Cubans), with sliced avocados, and tomatoes, with a vinaigrette dressing, a warm loaf of Cuban (pan de flauta) bread or French baguette or even with a Focaccia.
  • Buen provecho!

Nutrition Facts : Calories 324.1, Fat 11.1, SaturatedFat 3.6, Cholesterol 17.6, Sodium 1322.9, Carbohydrate 38.6, Fiber 8.2, Sugar 3, Protein 18.9

CALDO GALLEGO



Caldo Gallego image

During the winter months in Alaska, it is nice to sit down with family and enjoy a nice warm hearty meal. This is one that we crave. Serve it with a rich chewy Cuban bread.

Provided by JMCCURTAIN

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 50m

Yield 8

Number Of Ingredients 10

2 tablespoons olive oil
1 onion, minced
8 cloves garlic, minced
2 Spanish chorizo links, sliced
2 thick slices smoked ham, diced, or more to taste
3 potatoes, peeled and diced
2 turnips, peeled and diced
8 cups chicken stock
1 (15 ounce) can white cannellini beans
3 cups chopped turnip greens

Steps:

  • Heat olive oil in a stockpot over medium heat. Cook and stir onion in the hot oil until translucent, 5 to 10 minutes. Add garlic; cook and stir until fragrant, about 2 minutes.
  • Stir chorizo and ham into onion mixture and cook until lightly browned, 3 to 4 minutes. Mix potatoes and turnips into chorizo mixture; pour in chicken stock. Bring stock to a boil, reduce heat to medium-low, cover stockpot, and simmer until potatoes and turnips are tender, about 20 minutes.
  • Increase heat to medium and stir cannellini beans and turnip greens into soup; cook until greens are desired tenderness, at least 3 minutes.

Nutrition Facts : Calories 380 calories, Carbohydrate 29.4 g, Cholesterol 45.7 mg, Fat 20.6 g, Fiber 5.6 g, Protein 19.4 g, SaturatedFat 6.6 g, Sodium 1743.1 mg, Sugar 3.5 g

GALICIAN SOUP ( CALDO GALLEGO )



Galician Soup ( Caldo Gallego ) image

This recipe is simplified from my family's original recipe from Galicia Spain, which was made with ham hocks and salted pork But everything you need to give it a great flavor are in these ingredients and still comes out it delicious. This recipe was for my family's Sunday dinners so it is a slow simmer type of meal.

Provided by erotter

Categories     Chowders

Time 3h15m

Yield 4 serving(s)

Number Of Ingredients 13

2 (15 ounce) cans cannellini beans
6 cups water
1 small veal steak
1 small ham steak
1 small spanish chorizo
1 cup chopped collard greens
2 potatoes
1 yellow onion
3 garlic cloves
1 bay leaf
1 tablespoon cumin powder
1 tablespoon of spanish sweet paprika
add salt & pepper

Steps:

  • Cut Veal and Ham Steaks into Chunks.
  • Mince Onion and Garlic
  • Peel and Cut Potatoes into Cubes.
  • Skin and cut Choizo into 1/4 inch round slices.
  • In a Large Soup pot
  • Add the beans with their liquid.
  • Then place all remaining ingredients.
  • Mix well and let Cook over low flame for about 3 hours.
  • Serve in Soup Bowls with Toated Italian Bread for dunking on the side.

Nutrition Facts : Calories 297.8, Fat 2.1, SaturatedFat 0.4, Sodium 659.2, Carbohydrate 56.7, Fiber 16.2, Sugar 6.3, Protein 15.2

Tips:

  • Use fresh collard greens for the best flavor and texture.
  • If you can't find collard greens, you can substitute kale or spinach.
  • Soak the beans overnight or for at least 8 hours before cooking. This will help them to cook more evenly.
  • You can use any type of sausage you like in this soup. Spanish chorizo or Portuguese linguiça are both good choices.
  • If you don't have any cured ham, you can use bacon instead.
  • Serve the soup with crusty bread or rice.

Conclusion:

Caldo gallego is a hearty and flavorful soup that is perfect for a cold winter day. It is packed with vegetables, beans, and meat, and it is sure to keep you warm and satisfied. The soup is also relatively easy to make, and it can be tailored to your own taste preferences. So next time you are looking for a comforting and delicious soup, give caldo gallego a try.

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