Emulsifier Free Classic Caldo Verde

Total time1 hr

Prep time20 min

Cook time40 min

4.8

(3)

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Ingredients

6 servings

3 tbsp olive oil, divided
1 medium yellow onion, finely chopped
4 cloves garlic, minced
1 ½ lb yukon gold potatoes (about 4 medium), 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 collard greens or curly kale (about 1 medium bunch), stems removed, leaves stacked and sliced into very thin ribbons (chiffonade)

For serving

1–2 tbsp extra-virgin olive oil, for finishing
crusty bread, 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 6–8 minutes.
2
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute, watching closely so it does not brown.

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