Categories: Vegetables 
      Yield: 1 servings 
  
     16 oz White beans, drained and rin        3    Turnips, peeled and sliced 
      3    Cut-up potatoes                     1    Onion, sliced 
    1/2 lb Diced smoked ham                    1    Clove garlic minced 
      1 lb Fresh, chopped kale               1/2 ts Oregano 
    1/4 lb Chorizo, sliced                          Salt and black pepper to tas 
      8 c  Chicken broth                   
  
  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.