Title: Caldo Verde
Categories: Vegetable
Yield: 1 Servings
| 16 | oz | White beans, drained and rin |
| 3 | | Cut-up potatoes |
| 1/2 | lb | Diced smoked ham |
| 1 | lb | Fresh, chopped kale |
| 1/4 | lb | Chorizo, sliced |
| 8 | c | Chicken broth |
| 3 | | Turnips, peeled and sliced |
| 1 | | Onion, sliced |
| 1 | | Clove garlic minced |
| 1/2 | ts | Oregano |
| | | Salt and black pepper to tas |
In a large saucepan, combine chicken broth, chorizo, potatoes, turnips, ham
and kale. Bring to a boil, reduce heat and simmer, covered, for 30 minutes.
Add beans and adobo or garlic and oregano; simmer, covered, for 10 more
minutes, or until potatoes are tender. To put dinner on the table, just add
a loaf of crusty bread and a pitcher of vinho verde. This crisp, dry
Portuguese wine is perfect with the smoky flavors of Caldo Verde. With
luck, there will be leftovers. Caldo Verde is a dish that tastes even
better on the 2d day.