Low FODMAP Caldo Verde

Total time55 min

Prep time15 min

Cook time40 min

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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
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1 medium yellow onion, finely chopped
4 cloves garlic, minced
Chef's tip
Swap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat.
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)
Chef's tip
Let 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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