Vegetarian Caldo Verde

 

This is a vegetarian interpretation of the Portuguese classic--surprisingly flavorful even without the chorizo, and in spite of the humble list of ingredients. The potatoes add a creamy comfort that's welcome on a chilly fall evening. Here in Northern California there are still a few small, overripe tomatoes lingering on the withered garden vines, and they add a pop of color and burst of sweetness and acidity to the bowl. If you aren't lucky enough to find a decent tomato in your garden in early November, try a few hothouse cherry tomatoes instead.

What you will need

olive oil

1 large onion, diced

4 cloves garlic, minced

3 Extra large Yukon gold potatoes, or 5 smaller ones, cut into 1/2 inch cubes

5 1/2 or more cups flavorful broth or water (add a bit more if you like a brothier soup)

2 bay leaves

1 bunch collard greens, stem removed and leaves cut into thin ribbons

4 - 5 small tomatoes, cut into quarters

salt

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