The Washington Post

Collard Greens and Potato Soup With Chile Oil

Collard Greens and Potato Soup With Chile Oil 4.000

Scott Suchman for the Washington Post; food styling by Lisa Cherkasky for The Washington Post

Weeknight Vegetarian Oct 10, 2021

This vegetarian soup is hearty and satisfying, but not heavy. The Milk Street team created it with the classic Portuguese soup caldo verde in mind, but skipped the sausage to keep the focus on the vegetables and added carrots for color and sweetness. A spicy, vibrant infused oil adds a flourish that transforms the humble soup into something special. Serve with warm, crusty bread.

Active time: 25 mins; Total time: 55 mins

Storage Notes: The soup and the strained chile oil can be refrigerated, separately, for up to 1 week.


Servings:
4

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

Ingredients
  • 1/2 cup plus 2 tablespoons grapeseed or another neutral oil, divided
  • 2 1/2 teaspoons red pepper flakes
  • 2 1/2 teaspoons sweet or smoked paprika, divided
  • 2 garlic cloves, chopped
  • 1 teaspoon dried oregano
  • 2 small sprigs fresh rosemary, divided
  • 3/4 teaspoon freshly ground black pepper, divided, plus more to taste
  • 12 ounces red or Yukon Gold potatoes, scrubbed and cut into 1/2-inch chunks
  • 1 medium carrot, scrubbed, trimmed and cut into 1/2-inch pieces
  • 1 teaspoon fine sea salt or table salt, plus more to taste
  • 1 pound collard greens, stemmed and torn into 1-inch pieces
  • 6 cups low-sodium vegetable broth
  • 1 tablespoon red wine vinegar or sherry vinegar

Directions

In a small saucepan over medium-low heat, combine 1/2 cup of oil, the red pepper flakes, 1 1/2 teaspoons of paprika, the garlic, oregano, 1 rosemary sprig and 1/4 teaspoon of black pepper. Cook, stirring occasionally, until the oil is aromatic and bright red, 5 to 7 minutes. Remove from the heat and let it steep while you make the soup.

In a large pot over medium-high heat, heat the remaining 2 tablespoons of oil until shimmering. Add the potatoes, carrot, the remaining rosemary sprig, the remaining 1 teaspoon of paprika, the salt and the remaining 1/2 teaspoon of black pepper. Cook, stirring occasionally, until the potatoes are lightly browned, 3 to 5 minutes. Add the collards and cook, stirring occasionally, until slightly wilted, about 3 minutes.

Pour in the broth, increase the heat to medium-high and bring to a boil. Cover, reduce the heat to low and cook, stirring occasionally, until the collards are completely tender and the potatoes break apart when pressed, about 30 minutes.

Remove the pot from the heat and discard the rosemary. Stir in the vinegar, then taste and season with additional salt and/or black pepper, if desired.

Pour the infused oil through a fine-mesh strainer set over a small bowl, pressing on the solids to extract as much oil as possible.

Ladle the soup into bowls, drizzle with the oil and serve hot.

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Recipe Source

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

Tested by Joe Yonan.

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Nutritional Facts

Calories per serving (2 cups soup plus 2 tablespoons chile oil): 434


% Daily Values*

Total Fat: 35g 54%

Saturated Fat: 3g 15%

Cholesterol: 0mg 0%

Sodium: 839mg 35%

Total Carbohydrates: 28g 9%

Dietary Fiber: 8g 32%

Sugar: 2g

Protein: 5g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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