Vegetarian Caldo Verde

Total time55 min

Prep time15 min

Cook time40 min

Golden potatoes simmer down into a thick, velvety base, blended until completely smooth and rich with sautéed onion and garlic. Ribbons of curly kale get stirred in at the end so they stay bright and just tender, giving every spoonful a nice contrast of silky and toothsome. A finishing drizzle of good olive oil adds a peppery, fruity note right before serving, and a slice of crusty bread on the side makes it feel like a full meal. It's a comforting, cold-weather classic that comes together in one pot with minimal fuss. This version is a smart pick for a vegetarian table, delivering all that deep, savory warmth without missing a beat.

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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
1 ½ lb yukon gold potatoes, peeled and cut into 1-inch chunks
6 cups low-sodium chicken broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with 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)

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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