Stew with Spinach and Cauliflower

Name: Stew with Spinach and Cauliflower
Total time: 4800 s
Yield: Serves 4 servings
Ingredients: 4 chicken thighs; 2 salted pork bones; 6 potatoes; 7 carrots; 1 bag spinach; 1/2 head cauliflower; 1/2 head curly kale; 2 cups cooked chickpeas (about 400 grams); 1 leek; 1 onion; 8 chives; 1 celery stalk; Pinch salt; 1 parsnip; 1 daikon radish; 2 turnips

Quiero Cacahuetes @quierocacahuetes_

Palma de Mallorca

Stew with Spinach and Cauliflower

Quiero Cacahuetes @quierocacahuetes_

Saved

Ingredients

1 hour 20 minutes

Serves 4 servings

4chicken thighs
2salted pork bones
6potatoes
7carrots
1 bagspinach
1/2 headcauliflower
1/2 headcurly kale
2 cupscooked chickpeas (about 400 grams)
1leek
1onion
8chives
1celery stalk
Pinchsalt
1parsnip
1daikon radish
2turnips

Saved

Steps

1 hour 20 minutes

1

Remove the skin from the chicken thighs and divide them between two large pots. Peel all the vegetables and divide them between the pots, except for the spinach, kale, cauliflower, potatoes, and chickpeas. Place those in water to prevent browning.
2

Place the pots on the stove and bring to a boil. Simmer for about 1 hour, skimming off any foam that forms on the surface.
3

With 20 minutes left, add the kale, cauliflower, and potatoes.
4

With 10 minutes left, add the spinach and drained chickpeas.
5

When everything is cooked, separate the meat and vegetables onto two platters and strain the broth. You can cook some small noodles in the broth to serve with the stew if you like.