Gluten-Free Caldo Verde

Ingredients

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• 3 tbsp extra-virgin olive oil, plus more for serving
• 8 oz linguiça or Portuguese chouriço, thinly sliced
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 lbs Yukon Gold or russet potatoes, peeled and thinly sliced
• 6 cups chicken broth or water Shop
• 1 tsp salt, plus more to taste
• 1 lb collard greens or lacinato kale, stems removed, cut into very thin ribbons
• 1/4 tsp black pepper

Instructions

1. 1 Heat 1 tbsp of the oil in a large pot over medium heat. Add the sausage and cook until lightly browned, 4-5 minutes. Remove with a slotted spoon. If you use fresh rather than cured sausage, cook it until it reaches 160°F (71°C).
2. 2 Add the remaining 2 tbsp oil and the onion to the pot and cook until soft, about 6 minutes. Add the garlic and cook for 1 minute.
3. 3 Add the potatoes, broth and salt. Bring to a boil, then simmer, partly covered, for about 20 minutes, until the potatoes fall apart when pressed.
4. 4 Puree the soup until smooth with an immersion blender, or in batches in a blender with the lid vented.
5. 5 Bring the soup back to a simmer, stir in the greens and cook for 4-5 minutes, until they are bright green and tender.
6. 6 Return the sausage to the pot and season with pepper and more salt. Ladle into bowls and finish each with a drizzle of olive oil.

Tips & Notes

• Cut the greens into the thinnest ribbons you can. Stack the leaves, roll them into a tight cigar and slice crosswise; thin strands are what make caldo verde.
• Check the linguiça or chouriço label. Some cured sausages use fillers or flavorings with gluten, so look for one labeled gluten-free.
• Add the greens just before serving if you plan to reheat the soup. Long simmering turns them dull and soft.

Common questions