| 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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