Low Sodium Caldo Verde

Total time55 min

Prep time15 min

Cook time40 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

6 servings

3 tbsp olive oil, divided
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
See all
1 medium yellow onion, finely chopped
4 cloves garlic, minced
1 ½ lb yukon gold potatoes, peeled and cut into 1-inch chunks
6 cups low-sodium chicken broth
1 tsp kosher salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp black pepper, plus more to taste
8 oz chouriço or linguiça, sliced into ¼-inch rounds
8 oz curly kale or collard greens, stems removed, leaves stacked and sliced into very thin ribbons (chiffonade)

For serving

1 tbsp olive oil, for finishing
crusty bread or cornbread, for serving (optional)

Instructions

1
Heat 2 tbsp of the olive oil in a large pot over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 6–7 minutes.
2
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!