Caldo verde

Yield: 1 servings

Measure Ingredient
16 ounces White beans, drained and rin
3 \N Cut-up potatoes
½ pounds Diced smoked ham
1 pounds Fresh, chopped kale
¼ pounds Chorizo, sliced
8 cups Chicken broth
3 \N Turnips, peeled and sliced
1 \N Onion, sliced
1 \N Clove garlic minced
½ teaspoon Oregano
\N \N 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.

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