Caldo Gallego

Method

Heat olive oil in a large heavy-bottomed pot over medium heat and soften the diced onion and crushed garlic until translucent. Add the diced pancetta and chorizo, cooking until the fat renders and the meats colour slightly, about 5 minutes. Pour in the stock and bring to a gentle boil, then add the drained butter beans and diced potatoes, simmering for 20 minutes until the potatoes are nearly tender. Roughly chop the collard greens and stir them into the pot, continuing to simmer for a further 10-15 minutes until all vegetables are fully tender and the greens have wilted completely. Season generously with sea salt and black pepper to taste. Serve hot in deep bowls, ensuring each portion has a good balance of beans, potato, greens, and meat.