Spring Greens, Gammon and Bean Soup

Spring Greens, Gammon and Bean Soup

Another Greg Wallace recipe.

Remember to soak the gammon the night before you want to make this.  It takes a while to cook but there isn’t much intervention from you necessary.

Serves 4

36 ProPoints for the whole recipe

450g piece of gammon, soaked in water overnight, in the fridge

2 bay leaves

2 onions, finely sliced

2 tsp paprika

675g boiling potatoes, peeled and cut into chunks

225g spring greens

400g tin cannellini beans, drained

Salt and pepper

Put the soaked gammon into a large pan with the bay leaves, onion and 1½ litres of cold water.  Bring to the boil, then reduce the heat and simmer with the lid on for about 1½ hours.

Drain the gammon, reserving the cooking liquid.  Trim the meat, cutting off an discarding the skin.  Cut the meat into cubes (about 1” each). Return to the pan with the reserved liquid, paprika and potatoes.  Cover and simmer for 20 minutes.

Cut the stalk off the spring greens and then finely shred them. Add them to the pan with the beans. Season well and simmer with the lid off for 10 minutes.  Serve.

Note: When soaking the gammon, make sure it is completely covered with water.

Personally, I would remove the skin and any visible fat before I cooked the gammon for this recipe, thus reducing the fat in the liquid after cooking.