
The traditional way to serve these greens is by boiling salted pork knuckle, potatoes, chorizos, and heaps and heaps of grelos in a big pot. Simmer the salted pork knuckle for a couple of hours first, then add the potatoes, the chorizos and the grelos. Your dish is ready when the potatoes are cooked.
Lift everything out of the pan onto a platter, pour some of the cooking liquid over the food, add a good glug of good olive oil, and serve hot. The saltiness of the knuckle, the bitterness of the vegetable and the paprika seasoned chorizo sausage makes for a delicious combination.
If you can't find smoked pork knuckle, you can replace it with smoked ham steaks, or any other smoked pork meats with bone. Adjust the cooking time depending on the type of meat you plan to use.
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