Eosinophilic Esophagitis Friendly Collard Caldo Verde
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Learn more →Ingredients
6 servings
- 3 tbsp olive oil, divided
- 8 oz chouriço or linguiça, sliced into ¼-inch rounds
- 1 large 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 collard greens or curly kale, stems removed, leaves stacked and sliced into very thin ribbons (chiffonade)
For serving
- 1–2 tbsp extra-virgin olive oil, for drizzling
Instructions
- 1
Heat 1 tbsp of the olive oil in a large pot or Dutch oven over medium heat. Add the chouriço slices and cook, stirring occasionally, until lightly browned on both sides, about 4–5 minutes. Transfer the sausage to a plate and set aside, leaving the rendered fat in the pot.
- 2
Add the remaining 2 tbsp olive oil to the pot. Add the onion and cook over medium heat, stirring occasionally, until softened and translucent, about 6–7 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute, watching closely so it does not brown.
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