Wild mustard greens stew

Stew from Gran Canaria midlands and northern summit area with wild mustard greens, pumpkin, beans, pork, potatoes and spices.

Wild mustard greens stew
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History and origin

RENC defines it as typical of Gran Canaria midlands and northern summit area. The recipe preserves the use of wild leaves washed to reduce bitterness and turn them into a spoon dish.

Cultural context

The source explains that the greens are rubbed while washing so they do not make the stew bitter, and that the stew is thickened to taste.

Documented ingredients

  • Wild mustard greens, pumpkin, green beans, fresh pork and potatoes
  • Onion, oil, garlic, cloves, paprika and saffron

Documented preparation

  1. Chop and wash the greens, rubbing them to reduce their bitter juice.
  2. Cook the greens, onion, pork, beans and pumpkin covered with water.
  3. Add the mash, cloves, potatoes and saffron; finish to the desired thickness.

Traceability sources