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Caldo Verde


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Vegetables

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

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.
 
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini