Dinner · 90 min · spanish

Lacón con Grelos

This is the kind of Spanish dinner you’ll make on repeat — cured pork shoulder and grelos turnip greens, 90 minutes, big payoff. At 762 calories and 61g protein per serving, it fits easily into a high-protein day. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 2.5 lb Cured pork shoulder
• 2 lb Grelos turnip greens
• 2 lb Potatoes
• 8 oz Chorizo
• 1 tsp Smoked paprika
• 1/4 cup Olive oil

Steps

1. Desalt the lacón overnight if very salty; simmer in fresh water 60 minutes until tender.
2. Add the potatoes and chorizo for the last 25 minutes.
3. Blanch the grelos separately 5 minutes to tame their bitterness, then add to the pot for 10 more.
4. Lift everything out and slice the lacón thick against the grain.
5. Drizzle the whole platter with olive oil and dust with pimentón.
6. Serve family-style with the cooking broth in bowls alongside; Galicia’s Carnival-season feast.
7. The bitter greens against rich pork is the essential Galician contrast — do not skip the grelos.

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