Lacón con Grelos

Method

Soak the lacón in cold water for 24 hours, changing the water several times to remove excess salt. Place the soaked lacón in a large pot with fresh water, bring to the boil and simmer gently for 2.5-3 hours until tender, skimming any impurities. Add the whole onion, garlic cloves, bay leaves and peppercorns after 30 minutes of cooking. In the final 45 minutes, add the potatoes cut into large chunks and the chorizo and morcilla cut into thick slices. Finally, add the turnip greens, which should cook for just 15-20 minutes until tender but still vibrant green. Serve the lacón sliced with the vegetables and sausages piled on the same plate, drizzling lightly with the broth.