Collard Greens and Potato Soup With Chile Oil

1 week ago 5

Democracy Dies successful Darkness

3.8 (18)

This vegetarian crockery is hearty and satisfying, but not heavy. The Milk Street squad created it with the classical Portuguese crockery caldo verde successful mind, but skipped the sausage to support the absorption connected the vegetables and added carrots for colour and sweetness. A spicy, vibrant infused lipid adds a flourish that transforms the humble crockery into thing special. Serve with warm, crusty bread.

The crockery and the strained chile lipid tin beryllium refrigerated, separately, for up to 1 week.

Ingredients

1/2 cupful positive 2 tablespoons grapeseed oregon different neutral oil, divided
2 1/2 teaspoons reddish capsicum flakes
2 1/2 teaspoons saccharine oregon smoked paprika, divided
2 ail cloves, chopped
1 spoon dried oregano
2 tiny sprigs caller rosemary, divided
3/4 spoon freshly crushed achromatic pepper, divided, positive much to taste
12 ounces reddish oregon Yukon Gold potatoes, scrubbed and chopped into 1/2-inch chunks
1 mean carrot, scrubbed, trimmed and chopped into 1/2-inch pieces
1 spoon good oversea brackish oregon array salt, positive much to taste
1 lb collard greens, stemmed and torn into 1-inch pieces
6 cups low-sodium rootlike broth
1 tablespoonful reddish vino vinegar oregon sherry vinegar

Nutritional Facts

Per serving (2 cups crockery positive 2 tablespoons chile oil)

Calories
434
Fat
35 g
Saturated Fat
3 g
Carbohydrates
28 g
Sodium
839 mg
Protein
5 g
Fiber
8 g
Sugar
2 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from “Milk Street Vegetables” by Christopher Kimball (Voracious, 2021).

Tested by Joe Yonan.

Published October 9, 2021

Updated March 17, 2026