Quick Caldo Verde With Collard Greens
A simplified, hearty Portuguese soup featuring smoky chorizo, tender potatoes, and vibrant ribbons of collard greens.
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Ingredients
- 2 tablespoons Olive oil
- 8 ounces Spanish or Portuguese Chorizo, sliced
- 1 medium Yellow onion, finely diced
- 3 cloves Garlic cloves, minced
- 1 1/2 pounds Yukon Gold potatoes, peeled and diced
- 6 cups Chicken or vegetable broth
- 4 cups Collard greens, stems removed and thinly sliced into ribbons
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1 pinch Red pepper flakes(optional)
Instructions
- 1
Heat olive oil in a large pot or Dutch oven over medium heat.
- 2
Add the sliced chorizo and cook until browned and the fat has rendered, about 5 minutes.
- 3
Remove half of the chorizo with a slotted spoon and set aside for garnish.
- 4
Add the diced onion to the pot and sauté until translucent, then stir in the garlic for 1 minute.
- 5
Add the potatoes and broth; bring to a boil, then reduce heat and simmer for 15 minutes until potatoes are fork-tender.
- 6
Use a potato masher to lightly crush some of the potatoes directly in the pot to thicken the base.
- 7
Stir in the thinly sliced collard greens and simmer for an additional 5 minutes until they are bright green and tender.
- 8
Season with salt, pepper, and red pepper flakes; serve hot topped with the reserved crispy chorizo.
Nutrition per Serving
385
Calories
14g
Protein
32g
Carbs
22g
Fat
5g
Fiber
4g
Sugar
980mg
Sodium
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