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| 16 x ca. 30 g | White beans, drained and rin |
| 3 | Cut-up potatoes |
| 1/2 x ca. 450 g | Diced smoked ham |
| 1 x ca. 450 g | Fresh, chopped kale |
| 1/4 x ca. 450 g | Chorizo, sliced |
| 8 Tasse | chicken broth |
| 3 | Turnips, peeled and sliced |
| 1 | onion sliced |
| 1 | cloves garlic minced |
| 1/2 Teelöffel | oregano |
| | Salt and black pepper to tas |
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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.
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