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Galician stew with turnip tops recipe

Galician stew recipe with turnip greens

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There are many ways to make the Galician stew since its ingredients tend to vary not only according to the area or season, but also according to the tradition of the family that prepares it. Today in Easyrecipe.top we are going to teach you how to make a Galician stew with turnip greens. All you need is time, because it is actually very easy to do.

As it is a unique dish, it does not need companions, so we suggest that you complete your menu simply with a dessert, such as the Asturian homemade custard. Your northern menu will be perfect!

You’re ready? Then let’s get started cooking this nutritious Galician stew with turnip greens!


  • 500 gr. white beans
  • 1/2 chicken, chopped
  • 1 salted pig’s ear
  • 500 gr. of lacón
  • 200 gr. bacon
  • 500 gr. salty ribs
  • 2 sausages
  • 4 potatoes
  • 2 bunches of turnip greens
  • 1 leek
  • 1 tablespoon of oil

Preparation of the Galician stew with turnip greens

  1. To prepare the stew, the first thing you should do is place the ear, the bacon, the ribs and the shoulder in a container with water so that they are desalted two days before. Change the water at least twice and soak the beans in advance as well. If you put them the night before preparing the stew, it will be enough.
  2. Add the desalted meats, chicken, and beans to a large pot, cover with water, and cook over high heat with the lid on. When it starts to boil, skim off the foam and cook for ten more minutes. Skim again and cover again. Cook over low heat for two hours or until the beans are soft. Prepare the vegetables while the broth is making.
  3. Separate the turnip tops from the stems, wash and drain. Place another pot of water on the fire and, when it starts to boil, add them and leave them for two minutes.
  4. Meanwhile, cut the leek into pieces and wash it together with the peeled potatoes. Add it to the pot where you have the greos and also add the oil and the sausages. Put the heat on medium power and skim if necessary when it comes to a boil.
  5. You have to leave the vegetables for ten minutes and the sausages for twenty. As soon as you take it out, put it all in a source and, as you watch the meat being done, take it out and cut it into equal pieces. Finally remove the beans.
  6. When serving you can combine all the ingredients or prepare two dishes, one with the meats and the chorizo ​​and the other with the vegetables. You decide how you will present your Galician stew with turnip greens. Take advantage!

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