Galicia (or Galiza, as preferred) in northwest Spain was only briefly occupied by the Moors, but rapidly reconquered, hence it has a unique culture, language (more closely related to Portuguese than modern Spanish), and cuisine of its own, primarily based on fish and shellfish from the coast.

2 TBS olive oil

1⁄2 cup onion, chopped

3 garlic cloves, minced

4 cups bouillon (or 2 cubes bouillon dissolved in equivalent water)

1 cup potato, peeled and diced

1 cup fresh tomatoes, peeled and chopped (or canned)

1⁄2 cup carrot, peeled and diced

1 bay leaf

1 cup hard sausage (chorizo), sliced (available from Hispanic stores)

1⁄2 cup drained canned chickpeas (garbanzos)

1 cup cooked chopped kale (substitute cabbage, or frozen chopped spinach, defrosted)

1 TBS parsley, minced

1⁄2 tsp fresh oregano leaves

1⁄4 tsp pepper

• Heat oil over medium heat until hot. Saute onion and garlic until onion is translucent; add stock and bring to a boil.
• Stir in potato, tomatoes, carrot, and bay leaf; cover and simmer until vegetables are tender.
• Add remaining ingredients; cook until kale is tender, for about 10 minutes. Remove from heat; discard bay leaf.
• Season to taste. Serve immediately.

• ½ pound thickly sliced pancetta or slab bacon, cut into ¼-inch dice
• 1 cup dried white beans, soaked overnight in water to cover
• 1 large onion, cut into ½-inch dice
• 2 baking potatoes, peeled and cut into ½-inch dice
• 2 turnips, peeled and cut into ½-inch dice
• ½ pound Spanish chorizo, casings removed and sliced ¼ inch thick
• 1 pound turnip greens (or other dark leafy green), stemmed and coarsely chopped

Cook the pancetta in a large heavy pot over medium heat until most of the fat is rendered, 8 to 10 minutes. Drain the beans, add them to the pot, along with enough water to cover them by 2 inches, and bring to a boil. Skim off the foam, then lower the heat and simmer gently, partially covered, for 45 minutes to 1 hour, or until the beans are beginning to soften.

Add the onion, potatoes, and turnips and cook for 20 minutes, or until the vegetables are softened. Add the chorizo and greens and cook for 10 minutes, or until the greens are tender.