Dive into the heart of Spanish cuisine with our delightful Caldo Gallego Collard Green Soup! This hearty, soul-warming dish is packed with vibrant flavors and nutritious ingredients that will make your taste buds dance. Imagine a steaming bowl of tender collard greens, savory chorizo, and creamy potatoes, all simmered to perfection in a rich vegetable broth. Whether you're looking for a cozy dinner option or a dish to impress your friends, this recipe promises to deliver comfort and satisfaction in every spoonful. Ready to transform your kitchen into a Spanish haven? Let’s get cooking!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Spanish
Serves: 4 servings
Ingredients
- 1 bunch collard greens, chopped
- 4 cups vegetable broth
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium potatoes, diced
- 1 cup chorizo, sliced (optional)
- Salt and pepper to taste
Instructions
- Prepare all ingredients by washing the collard greens thoroughly, removing tough stems, and chopping into bite-sized pieces.
- In a large heavy-bottomed pot, heat a small amount of olive oil over medium heat. If using chorizo, brown the sliced sausage first and set aside, leaving the rendered fat in the pot.
- Add chopped onions to the pot and sauté until translucent and slightly golden, about 4-5 minutes.
- Mince the garlic and add to the onions, cooking for an additional 30 seconds until fragrant, being careful not to burn.
- Add diced potatoes to the pot and stir to combine with the onion and garlic mixture.
- Pour in the vegetable broth, ensuring all ingredients are mostly covered. Bring the mixture to a gentle boil.
- Reduce heat to medium-low and simmer the potatoes for about 10-12 minutes until they start to become tender.
- Add the chopped collard greens to the pot, stirring to incorporate. If using chorizo, return it to the pot at this time.
- Continue simmering for an additional 15-20 minutes, allowing the collard greens to become tender and the flavors to meld together.
- Season with salt and pepper to taste. Adjust seasoning as needed.
- Remove from heat and let the soup rest for 5 minutes before serving to allow flavors to fully develop.
- Serve hot in deep bowls, optionally garnishing with a drizzle of olive oil or some crusty bread on the side.
Tips
- Prep Ahead: To save time, wash and chop your collard greens and potatoes ahead of time. This will streamline the cooking process and make it easier to throw everything together.
- Chorizo Choice: If you opt for chorizo, choose a good-quality Spanish or Mexican variety for the best flavor. You can also substitute it with smoked sausage or leave it out for a vegetarian version.
- Adjust the Broth: Feel free to use homemade vegetable broth for a richer taste, or adjust the amount based on how thick or soupy you prefer your dish.
- Flavor Boost: For an extra layer of flavor, consider adding a pinch of smoked paprika or a dash of red pepper flakes when sautéing the onions and garlic.
- Resting Time: Letting the soup sit for about 5 minutes after cooking allows the flavors to meld beautifully, enhancing the overall taste.
- Serving Suggestions: Serve your Caldo Gallego with a drizzle of high-quality olive oil on top and some crusty bread on the side for a truly satisfying meal.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 25g
Protein: 12g
Fat: 12g
Saturated Fat: 4g
Cholesterol: 25mg
