Recipe: Caldo Gallego (soup with short ribs, collard greens, and potatoes)

CALDO GALLEGO
Serves 4 to 6
The chef was reluctant to serve this soup because he was worried that our appetite could be spoiled. I love the soup and I was adamant, but I requested just the smallest possible portions to whet our appetite.

2 cans white beans (such as great Northern)
6 cups water
1/2 lb chopped ham
1 leek
1/2 lbs pork short ribs
1/4 lb slab bacon (unto)
2 potatoes, peeled and quartered
1 1/2 cups collard greens
salt and pepper to taste

In a large soup pot combine water, copped ham or a ham bone, leek, pork short ribs and salt pork. Bring to a boil, cover and simmer for 2 hours or until the meat is done. Add the potatoes, collard greens and salt and pepper and cook for 30 minutes. During the last 10 minutes, add the white beans (of course, the chef used dried beans and will swoon if he hears of this short cut) and cook the additional 10 minutes. Turn off the heat, cover and let sit for 15 minutes to thicken. Remove the leek and the meat and cut in pieces. Return to soup and reheat. Remember, this dish is international, so famous and can serve as entr e if the portion is big, adding green salad and sourdough bread.