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.