**Potaje de Garbanzos** Stewed chickpeas with collards and salt pork.

Ingredients

• 1 lb dried garbanzo beans (chickpeas)
• 1½ lb collard greens
• 6 oz salt pork, cut into 1/2-inch cubes
• 2 large onions, finely chopped (2 cups)
• 2 garlic cloves, minced
• 1 C canned crushed San Marzano tomatoes
• 1 fresh or dried bay leaf
• 1 t pimentón (smoked sweet paprika)
• 1 ham hock
• + kosher salt
• 2 t sherry vinegar

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Preparation

1. Cover the garbanzos with cold water by 4 inches in a large bowl. Cover and let stand overnight.

2. Wash the collards well, then stack 5 or 6 leaves. Cut out the stems and central

   ribs, slicing along the sides to form a “V.” Discard the stems. Roll up the

   leaves and cut crosswise to form 1-inch-wide ribbons.

3. Cook the salt pork in a large sauce pot over me­dium heat until the fat renders,

   about 5 minutes. Add the onion and cook, stirring occasionally, until soft, about

   10 minutes. Add the garlic and cook, stirring, until fragrant, about 15 seconds.

   Add the tomato and cook, stirring occasionally, until most of the liquid has

   evaporated, about 5 minutes. Stir in the bay leaf and pimentón.

4. Drain the garbanzos and stir into the pot, then add the ham hock and 8 cups of

   water. Bring to a boil over high heat, then stir in the collards and 1 tablespoon

   salt. Bring back to a boil, reduce the heat to low, and simmer until the

   garbanzos and ham-hock meat are tender, 1½–2 hours.

5. Remove the ham hock. When cool enough to handle, pull off the meat and

   return to the pot. Discard the bones and cartilage. Stir in the vinegar. Taste and

   add more salt if you think it needs it. Serve hot. The stew can be cooled and

   refrigerated in airtight containers for up 3 days. Reheat gently on the stove top.

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This Recipe By Katie Button Is Published Here

bon appetit