Steemit Iron chef Act 01 - Round 06. Lacón con Grelos
New week on steemit Iron chef!
And this time there is a big surprise, is the first time we have a “free” ingredient to base our reipe on.
As @progressivechef asked, we should be showing the world some local fruit or veggie, and make a nice dish with it.
What a great idea! I would love to discover new products from all over the world!! Even if it’s impossible for me to get them. Learning food culture is allways a pleasure.
I thought for a while and finally decided to present to whom it may not know them…
Grelos
(This time I forgot to take the picture of them before cooking)
I think there is not even an english translation for that, so I’m going to talk a little bit about them:
Grelos are a vegetable, are eaten mostly in the north-west part of spain (Galicia and Asturias) and north of Portugal.
For what I saw at Wikipedia, there are used in south Italy and some region of Germany also.
Well, as far as I’m concerned, is not a very known product. Even here in Madrid people doesn’t know what i’m talking about when I mention them.
The plant itself is the end of a kind of turnip which are collected before the floration. It has a light bitter flavour, and usually are eaten boiled.
It’s very present in a few typical galician dishes, beeing the main part of some of them. Galicia is where my mother is from, and since I’ve beeing eating grelos since my childhood, I really love them.
For this week I prepared Lacón con grelos, a very regional dish, only prepared in this part of Spain, It is a traditional food there, usually very roughly served.
But why not to give it a fancy twist? After all, this is SIC!
Ingredients:
As usual, not a very complicated dish, but full of flavours. I enjoy it every single time I have it.
Sooooooo good.
The key is the quality of the ingredients.
I hope you learned something new. If you know any place where people eats this vegetabe, I would love to know about it! Leave a comment!!
Thanks again to @progressivechef for the efforts to made this great contest possible!! We will keep posting!!
Steeeeemmmmmmmmm
That's great! Your Grelos is what I know as Wild Field Mustard, Brassica rapa. It's not native here in North America, but now is a widespread weed. It's amazing, but true -- this species was bred into Turnips, Rapini, and Napa Cabbage! So many different forms of the same species, just by maintaining the genetic selection. I forage a lot of wild field mustard. I tell people that finding one plant is like finding a $20 bill. There is so much of it that is good to cook with. It's wonderful!
Your knoeledge about plants leaves me astonished... You know even more about them than me!! Hahaha I mostly know that I love them. But yes, I saw somewhere "brassica rapa" you got It!
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Looks and sounds lovely .... I have seen them in Sitges where I lived in Northern Spain ... but must admit I never tried them ... now I wish I did ...maybe next time I go to Spain I will get the opportunity ...
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STOPVery cool to learn about the food that you grew up eating! I love the slightly bitter flavored greens too. I would really enjoy this dish. Thanks for sharing it.
Yum this looks delicious!!! i also love posting about food/recipes :)
Hmmm I am not sure if i've ever tasted these my friend! But I am so happy to discover 'grelos' thanks to you! This is what I wanted to see with this special round of SIC!
The bitter taste you are explaining makes me think of the wild mustard greens that we usually enjoy a little bit same as yours!
Lovely entry as usual and thanks so much for the little story behind it!
Steem on!