Yield: 1 servings
|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|
|\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.