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Collard Greens and Potato Soup with Chili Oil

Collard Greens and Potato Soup with Chili Oil

By Courtney HillNovember 3, 2021

  • Makes
    4 servings
  • Cook Time
    1 hour

This vegetarian soup is hearty and satisfying, but not at all heavy. When creating it we had in mind caldo verde, the classic Portuguese soup of greens and chouriço. We skipped the sausage to keep the focus on the flavors and textures of the vegetables and we tossed in some carrots for a jolt of color and sweetness. As a flourish to transform the humble soup into something special, we make a spicy, vibrant infused oil with dried chilies, garlic, rosemary and oregano for drizzling at the table. Serve with warm, crusty bread.

Tip

Don’t strain the infused oil right away. Allow it to steep while you make the soup so the ingredients bloom and the oil intensifies in flavor.

Ingredients
  • ½

    cup plus 2 tablespoons grapeseed or other neutral oil, divided

  • ¼

    cup dried árbol chilies, coarsely crumbled OR 2½ teaspoons red pepper flakes

  • 2 ½

    teaspoons sweet paprika, divided

  • 2

    medium garlic cloves, chopped

  • 1

    teaspoon dried oregano

  • 2

    small sprigs rosemary, divided

  • Kosher salt and ground black pepper

  • 12

    ounces red OR Yukon Gold potatoes, unpeeled, cut into ½-inch chunks

  • 1

    medium carrot, peeled and cut into ½-inch pieces

  • 1

    bunch (1 pound) collard greens, stemmed and torn into rough 1-inch pieces

  • 1 ½

    quarts low-sodium vegetable broth

  • 1

    tablespoon red wine vinegar OR sherry vinegar

Step 1

In a small saucepan over medium-low, combine the ½ cup oil, the chilies, 1½ teaspoons paprika, the garlic, oregano, 1 rosemary sprig and ¼ teaspoon black pepper.

Cook, stirring occasionally, until the garlic is lightly toasted and the oil is aromatic and bright red, 5 to 7 minutes. Remove from the heat and set aside.

Step 2

In a large pot over medium-high, heat the remaining 2 tablespoons oil until shimmering.

Add the potatoes, carrots, the remaining rosemary sprig, the remaining 1 teaspoon paprika, 1 teaspoon salt and ½ teaspoon black pepper. Cook, stirring occasionally, until the potatoes are lightly browned, about 5 minutes.

Add the collards and cook, stirring occasionally, until slightly wilted, about 3 minutes.

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

Step 3

While the soup is simmering, pour the infused oil through a fine-mesh strainer set over a small bowl; press on the solids to extract as much oil as possible.

Step 4

When the soup is done, remove the pot from the heat.

Remove and discard the rosemary.

Stir in the vinegar, then taste and season with salt and black pepper.

Ladle into bowls and serve, offering the oil alongside for drizzling.