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.