Berza de acelgas is a traditional Andalusian peasant stew originating from the Isla Menor, just south of Seville. The dish is usually prepared with a combination of lean pork, pork belly, pimentón, nutmeg, marjoram, haricot beans, chard or spinach, lard, and chorizo sausage.

The pork cubes are seasoned with salt, pepper, snutmeg, and marjoram. The pork belly and drained beans are boiled in a large saucepan until the beans become soft. The marinated pork, chorizo, chard (or spinach), and lard are then placed into the pot and simmered until the meat becomes tender and most of the liquid evaporates.

This stew is served in deep dishes, and each one should contain a slice of pork belly and a piece of the sausage. It's recommended to serve berza de acelgas with plenty of fresh bread for mopping up the sauce.