Brodo de Galicia

Below is a delicious recipe from gardeners Morgan and Nicholas.

The collards in the communal herb plot at the garden are ready for use as a soup addition. We grew them principally for this reason and highly recommend this very easy soup (you can do a vegetarian version if you want by substituting vegetable broth and cubed/seasoned/fried tofu for the prosciutto).
IMG_20150917_184441This is called “Brodo de Galicia” and was very popular at the end of the Camino de Santiago when the weather was turning cooler in the mountains of Galicia. There, every backyard garden grew collards as high as children, and the most popular use for them was in soups like this.
  • 2-3 large collard leaves, cut chiffonade style
  • Diced onion
  • Minced garlic
  • Prosciutto, cubed into 1cm pieces
  • 2 cups potatoes, wedge-cut
  • Smoked paprika or chilli powder
  • 1 litre vegetable or chicken stock
  1. In a pan, cook the collard leaves to translucent.
  2. Add as much onion and garlic as you like.
  3. Season with salt and pepper.
  4. Add prosciutto and allow to crisp the edges.
  5. In a separate pot, while the onions, garlic and prosciutto are coming together,  parboil the potatoes.
  6. When the potato wedges are just at the point that you can cut them easily but they are still form, drain them and cut them into small-bite-sized cubes and add to your soup pot of sautéing goodies.
  7. Add in the ribboned collards.
  8. Add smoked paprika or chilli powder to taste.
  9. Add 1 litre of vegetable or chicken stock.
  10. Simmer to evenly hot temperature for serving.

Consider serving this with crusty bread on the side.

If you soup batch is too large and your potatoes go mushy before you can eat it all up, just purée in a blender and you will have a nice purée for another meal or two.

Best wishes from your herb plot gardeners!

Morgan and Nicholas

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