Vegan Caldo Verde

  • 1 medium onion, finely diced
  • 1 garlic clove, minced
  • 1 tbsp. olive oil
  • 6 medium potatoes, peeled and thinly sliced
  • 1 ½ tsp. salt
  • 1/2 tsp. white pepper
  • 1 lb. kale, chard, or collards, washed and trimmed
  1. In a large soup pot over medium-high heat, heat the oil.
  2. Add onions and garlic and saute for 3 minutes.
  3. Add potatoes and saute, stirring constantly, for 3 more minutes.
  4. Add 2 quarts of cold water and bring the soup to a boil.
  5. Simmer the soup for another 10 minutes or until the potatoes are falling apart.
  6. Puree the soup. Season with salt and white pepper.
  7. Return the soup to medium heat and warm.
  8. Stack the kale leaves, roll them into a thick “cigar,” and cut the cigar into slices to yield neat shreds.
  9. Add the shredded greens and simmer for 5 minutes or until the greens are bright green and tender.
  10. Makes 6-8 servings.

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