Eosinophilic Esophagitis Friendly Caldo Verde
Total time55 min
Prep time15 min
Cook time40 min
4.7(13)
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Learn more →Ingredients
6 servings
- 3 tbsp olive oil, divided
- 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
- 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)
Can be omittedcrusty bread
Chef's tipLet it cool slightly before slicing; gluten-free cornbread can be more crumbly.
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.
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