Galician Cured Ham with Turnip Greens

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This rustic Galician classic features tender salt-cured pork shoulder simmered low and slow with turnip greens, potatoes, and smoky chorizo. It is a beloved springtime dish from the green countryside of northwestern Spain, where the first tender grelos are eagerly anticipated each season.

Nutrition Facts

Per serving (estimated)

• 620 kcalCalories
• 30 gFat
• 10 gSaturated Fat
• 38 gCarbs
• 7 gFiber
• 4 gSugar
• 50 gProtein
• 1400 mgSodium
• 1500 mgPotassium
• 130 mgCalcium
• 6 mgIron
• 40 mgVitamin C
• 280 mcgVitamin A

Ingredients

For the stew

• 2 lb salt-cured pork shoulder (lacón galego), soaked overnight in cold water
• 1 lb fresh turnip greens (grelos), tough stems trimmed
• 4 medium Yukon Gold potatoes, peeled and halved
• 1/2 lb dried white beans (fabes or cannellini), soaked overnight
• 1 Spanish chorizo link (about 6 oz), pricked with a fork
• 1 large yellow onion, quartered
• 2 bay leaves
• 1 tsp whole black peppercorns

For finishing

• 3 tbsp extra-virgin olive oil
• 4 cloves garlic, thinly sliced
• 1 tsp sweet Spanish paprika (pimentón)
• 1 tbsp red wine vinegar
• Flaky sea salt, to taste

Directions

1. Drain the soaked pork shoulder and beans, discarding the soaking water. Place the pork in a large heavy pot and cover with fresh cold water by 2 inches. Add the onion, bay leaves, and peppercorns, then bring to a boil over high heat.
2. Reduce the heat to low and skim off any foam. Simmer the pork gently, partially covered, for 75 minutes, turning once halfway through, until a paring knife slides into the thickest part with little resistance.
3. Add the drained beans, chorizo, and potatoes to the pot. Continue simmering for 30 minutes more, until the potatoes are fork-tender and the beans are creamy.
4. Add the trimmed turnip greens to the pot, pressing them down to submerge. Simmer 15 to 18 minutes more, until the greens are silky and deeply tender. Reserve 1 cup of the cooking broth and drain the solids.
5. Heat the olive oil in a small skillet over medium heat. Add the sliced garlic and cook until pale golden, about 1 minute. Remove from heat and stir in the paprika off the heat so it does not burn.
6. Slice the pork shoulder across the grain into thick portions. Arrange the meat, potatoes, chorizo, beans, and greens on a warm platter. Whisk the vinegar into the reserved hot broth, pour over the platter, then finish with the sizzling garlic-paprika oil and a pinch of flaky salt. Serve immediately.

Cook’s Notes

• Soaking the lacón overnight (and changing the water once) is essential to draw out excess salt; taste a tiny sliver before salting the final dish.
• If authentic grelos are unavailable, broccoli rabe or a mix of baby turnip tops and mustard greens makes a fine substitute.
• Always stir the paprika into the oil off the heat—direct high heat will scorch it and turn it bitter.
• Save extra broth to cook rice or use as a base for a quick lentil soup the next day.
• A small wedge of crusty Galician corn bread (broa) is the traditional accompaniment for soaking up the flavorful juices.

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