Recipe - Caldo Verde

16 ounce White beans, drained and rin
3 Cutup potatoes
One half pound Diced smoked ham
1 pound Fresh, chopped kale
One fourth pound Chorizo, cut or sliced up
8 cup Chicken broth
3 Turnips, peeled and cut or sliced up
1 Onion, cut or sliced up
1 Clove garlic minced
One half teaspoon 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.

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