Grelos with Butelo Recipe

Grelos with butelo are a winter classic in Galicia and, when done right, they are not complicated. With Torre de Núñez butelo it’s easy because it comes ready to cook: you only need controlled cooking to keep it juicy and the broth clean and flavorful.

The key is to cook it over medium heat, with a gentle boil, so it doesn’t break apart. Then, cook the whole potatoes and add the grelos at the end so they are perfectly done.

If you want to complete the dish, you can add chickpeas heated with a bit of the broth itself. A simple, traditional, and very rewarding recipe.

Recipe information:

• Servings: 4–5
• Difficulty: easy
• Total time: 2 h 15 min
• Cooking: approx. 2 h

Ingredients for Grelos with Butelo:

• 1 Torre de Núñez butelo
• 4 medium potatoes
• 1 large bunch of grelos
• Water (enough to cover)
• 1 can of cooked Luengo chickpeas (400 g, drained)
• 1 piece of lard for the grelos (optional)
• Salt (to taste)

How to Make Grelos with Butelo Step by Step:

• Clean the grelos by removing the tougher or damaged outer leaves. Wash thoroughly under running water, leaf by leaf, and leave them in a large bowl with cold water while you continue with the recipe.
• Peel the potatoes and also leave them in a bowl with cold water so they don’t oxidize until it’s time to cook them.
• Place the butelo in a large pot and cover with water. Bring to heat and, when it comes to a boil, cook over medium heat for 1 hour and 30 minutes (if the butelo is somewhat larger, extend the time slightly). Traditionally, butelo is cooked inside a mesh or bag to prevent it from releasing its juices, but since we will cook it alone, we will do so without a bag.
• After the time has passed, carefully remove the butelo and set it on a tray while you finish the rest.
• Transfer some of the butelo cooking water to another pot and cook the whole potatoes for 30–35 min, until they can be easily pierced but without falling apart.
• Open the can of chickpeas, drain and rinse them. Place a saucepan on the heat with a bit of the butelo cooking broth and, when it boils, add the chickpeas and turn off the heat. Leave them in for 5–10 minutes so they warm up and absorb flavor.
• When there are 15 minutes left for the potatoes to be cooked, bring the pot where you cooked the butelo to heat and bring the broth to a boil. Add the grelos, adjust salt if needed, and cook them for 10–15 min (depending on how tender they are and the texture you prefer).
• Add the butelo again to warm it up and once the potatoes and grelos are cooked, all that’s left is to serve. Serve the grelos and potatoes on a platter, add the hot chickpeas, and place the butelo. Drizzle with a bit of the cooking broth and slice the butelo. Bring it to the table and enjoy