|Place of origin||Portugal|
|Region or state||Minho Province|
|Main ingredient(s)||Potatoes, onions, kale or collard greens|
|This article does not cite any references or sources. (December 2011)|
The basic ingredients for caldo verde are potatoes, onions and kale (some recipes call for collard greens instead). Common additional ingredients are garlic, salt, and olive oil. Some recipes add meat, such as ham hock, making it similar to Italo-American wedding soup. The soup is often accompanied by slices of chouriço or linguiça, or with Portuguese broa cornbread for dipping. In Portugal, caldo verde is typically consumed during Portuguese celebrations, such as weddings., birthdays, and popular parties, for example, the St. John party, in Porto. It is sometimes consumed before a main course meal or as a late supper.
Caldo verde originated from the Minho Province in northern Portugal. Today, it is a traditional national favorite that has spread across the nation and abroad. References to the soup appear in many novels by Camilo Castelo Branco.