| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Meats | Portuguese | Vegetables | 1 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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