Caldo verde
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 16 | ounces | White beans, drained and rin |
| 3 | Cut-up potatoes | |
| ½ | pounds | Diced smoked ham |
| 1 | pounds | Fresh, chopped kale |
| ¼ | pounds | Chorizo, sliced |
| 8 | cups | Chicken broth |
| 3 | Turnips, peeled and sliced | |
| 1 | Onion, sliced | |
| 1 | Clove garlic minced | |
| ½ | teaspoon | Oregano |
| Salt and black pepper to tas | ||
Directions
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.