Postcard 30 has been headed for Nijmegen, the Netherlands!

Hurray! We have already sent thirty postcards!

Our next stop is Nijmegen, in The Netherlands, 1,477 kilometres away!

Aarón Conde (4ºESO B) has written a postcard featuring one of the most popular and appreciated vegetables in Ourense and in Galicia as a whole: "os grelos". Hope Laura likes it!

Grelos or turnip greens are leafy greens with a signature sharp flavour which offer a wide range of health benefits through their supplies of antioxidants, vitamins and minerals. Click DISCOVER OURENSE to learn how the ourensanos cook grelos to prepare delicious dishes.

If you want to know more about Nijmegen, Laura's hometown, visit our section EXPLORING PLACES.

Thank you, Aarón!

Discover Ourense XXIX: "Grelos" (turnip greens)

Aarón Conde (4ºESO B) has written this postcard featuring one of the most popular vegetables  in Ourense: "grelos" (turnip greens)

Rapini, broccoli rabe or grelos are the  signature vegetable of our region. Follow the instructions below if you want to try a delicious recipe!

LACÓN CON GRELOS

Ingredients

Ingredientes del lacón con grelos. 1bp.blogspot.com

• 1 kilo of cured pork shoulder (lacón)
• 1 kilo of turnip tops, washed and chopped (use spring cabbage if you prefer)
• 8 small potatoes, peeled
• 4 chorizos
• salt and pepper

Preparation

• Cover the pork shoulder with cold water and soak for 24 hours, changing the water several times.
• Put the pork shoulder in a pan with plenty of water. Bring it to a boil and simmer for around two hours until tender.
• Remove the meat and keep it warm. Cook the potatoes, turnip tops and chorizos in stock for 25 minutes, then season with salt and pepper.
• Lift the chorizos out of the stock and drain the vegetables. Save the stock for soup.
• Cut the meat into pieces and transfer it to a large serving plate with the chorizos and vegetables.
• Serve while nice and hot, enjoy!

Lacón con grelos. Img Santiago