Caldo Verde (Portuguese Potato and Greens Soup) | Kenji's Cooking Show

Remove the central stem from the collard greens and chop them finely.

Slice half of a large onion (about 6 ounces) from root end to stem for a milder flavor.

Add about a quarter cup of olive oil to a pan and heat it over medium-high heat.

Add the chopped collard greens to the pan and sauté them.

Cut three Yukon Gold potatoes into quarters and then crosswise into slices about a quarter to a third of an inch thick.

Smash some garlic and add it to the pan with the greens and onions, cooking until fragrant but not browned.

Add the potato slices to the pan.

Pour in about 4 cups of chicken broth and bring the mixture to a boil.

Once boiling, stir the soup and then reduce the heat to let it simmer until the potatoes completely break down.

Equipment Needed

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