Grelos del Val de Gestoso

In the heart of Monfero, or Xestoso Val cultivates one of the most emblematic products of Galician gastronomy: the Grelo.

These tender nabo sprouts, recognized for their softness and their balanced flavor, have turned the region into a gastronomic reference. Less acids and with a unique texture, they get rid of the palate such as butter, delighting both chefs and traditional cuisine lovers.

The combination of climate and soil in this area gives rise to Grelos of exceptional quality, so appreciated that their orders reach all Galicia. However, the decrease in land dedicated to their cultivation and the lack of generational relief threatens its continuity. Therefore, it is essential to promote its use in local cuisine, promoting its presence in restaurants and promoting new forms of consumption.

If you want to discover the purest flavor of the Eume region, come to Monfero and let the Xestoso Grelo conquered you. Like the river, tradition flows and reinvents itself, always offering a new way of enjoying Galicia.

Ingredients

• 1 salted Galician pork shoulder (2 kg)
• 2 bunches of fresh grelos (turnip tops)
• 4 fresh chorizos
• 8 Galician potatoes (cachelo type)
• 100 ml extra virgin olive oil

1. Desalon the Lacon

Dip the lacon in plenty of cold water for 48 hours, changing the water every 8 hours to eliminate excess salt. The last water renewal must be done the night before cooking.

2. First cooking of the lacon

Place the lacon in a large casserole with renewed water and bring to a boil. Cook over medium heat for 15-20 minutes and let stand all night in the broth.

3. Final cooking of the lacon

Boil the broth again with the lacon and cook over medium heat with the casserole covered for 2 hours (approximately 1 hour per kilo of meat). Remove from heat and let stand.

4. Cook potatoes and sausages

In another pot, boil a little of the sinning of the lacon and cook the potatoes cut in halves along with the entire sausages for 30 minutes.

5. Serve and enjoy

Serve the chopped lacquer accompanied by the gremos, potatoes and sausages. Spray with extra virgin olive oil and enjoy this Galician classic.