The best recipes to enjoy all the nutrients of the most famous Galician vegetables

In Galicia, during this time of year when the orchards remain moist due to light rains, low temperatures and almost always cloudy skies, there are vegetables that have been part of the daily cuisine for generations and, however, still surprise with their enormous variety. That’s why it’s no coincidence that they appear in a wide range of recipes, whether cooked, fried, baked, in broths or even in the most delicate soups. We’re not talking about chard or spinach, but rather the famous turnip greens.

This vegetable has its origin in the tender, edible leaves that sprout from the stems of kale. Although it may surprise you, not only are the leaves of this plant usable, but also the stems can be consumed without a problem.

Kale belongs to the Brassicaceae family, like cauliflower, kale or Brussels sprouts, and is part of a whole group of vegetables known for their many beneficial properties. They are a source of calcium, which is essential for bones, vitamin C, which protects us from infections and has antioxidant properties, and folic acid, which maintains our immune system as defined by the Protected Designation of Origin (PDO).

In cooking, it provides a distinctive and easily recognizable flavour, a pleasant and complex mixture, slightly bitter with a spicy touch, even reminiscent of a subtle walnut touch.

Fresh kale leaves have a deep green color, firm leaves, and a smooth texture. On the contrary, they should be rejected if they show signs of spoilage, such as wilting or yellowing of the leaves or any sign of mold. Furthermore, it is important to consume them when they are tender, because once the flower is fully developed, the plant hardens and loses the texture and flavor that make it so special.

Galician broth

This is one of those recipes where kale takes center stage. Before starting, it is necessary to soak the beans the night before and marinate the meat according to its level of saltiness, a process that usually requires between twelve hours and a whole day, with at least two water changes. This lotion is ideal for comfort on cold days, and requires the following ingredients for five people:

When the time for soaking the beans and marinating the meat is over, we can start preparing the recipe. First, we add water to the pot until it is just half full, then we add the beans and various pieces of meat.

We put the mixture on low heat until it begins to boil, and after the first thirty minutes of cooking, it is advisable to monitor the maturity of the meat to remove those that are already cooked. We keep it on a plate and cover it with aluminum foil to prevent it from cooling.

Next, we check the salt level in the broth and add a little if necessary. When the fat has been sitting in the pot for about an hour, we remove it to prevent it from disintegrating and clumping the soup.

Then, in a small saucepan, pour three tablespoons of the same stock and cook the chorizo ​​in it until it maintains its shape and flavour.

Meanwhile, peel the potatoes and cut them into medium-sized pieces. On the other hand, we wash the kale well, get rid of the tougher stems and chop it well with a knife. Next, add both the turnip greens and potatoes to the main pot and let them cook until both ingredients are cooked. At this point, adjust the salt if necessary.

Finally, we remove it from the heat and leave it in the covered pot for fifteen minutes until the flavors settle. The already cooked meat is usually served chopped up with chorizos on a separate plate.

Fried green turnips with shrimp

For two we need the following ingredients:

First, we wash the green turnips well and cut them into medium-sized pieces. Next, fill the pot with water and leave it to boil. When it starts boiling, add the green turnips to boil.

Meanwhile, thinly slice the garlic cloves and pat the shrimp tails dry with absorbent paper to remove excess moisture.

Next, we heat a little oil in a frying pan, and when it reaches the appropriate temperature, we add garlic until the oil smells fragrant.

Then we add the shrimp tails and fry them until they acquire color. Once ready, add the well-drained kale greens and mix everything gently until the flavors are fully integrated.

Lasagna with turnip greens

For two we need the following ingredients:

To start, wash the kale leaves under cold running water to remove any remaining dirt. Next, we heat the water in a pot, and when it starts to boil, add a little salt and add the turnip greens. We leave it to cook for half an hour, or until it is cooked.

At the same time, place the lasagna dishes in hot water until they moisten and soften.

Meanwhile, heat a little oil in a frying pan and fry the minced meat with a little salt. Once cooked, remove excess oil and add the tomato sauce, mixing well until the two ingredients are integrated and flavoured.

When everything is ready, we start assembling the lasagna. In a dish suitable for the oven, we cover the base with a first layer of lasagna sheets, spread a layer of meat with tomatoes on it, and cover it with another layer of pasta. Next, add a layer of turnip greens and repeat this process, alternating between ingredients, until you end up with a layer of meat. Finally, we cover the surface with bechamel and grated cheese.

Place the dish in the oven preheated to 200 degrees, and leave it until the cheese melts and acquires a delicious golden color.