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 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.