Place of origin
Region or state
|Potatoes, collard greens (or kale)|
|Cookbook:Caldo verde Caldo verde|
The basic traditional ingredients for caldo verde are potatoes, collard greens (although kale may be substituted), olive oil and salt. Additionally garlic or onion may be added. Some recipes add meat, such as ham hock, making it similar to Italo-American wedding soup. The soup is usually accompanied by slices of chouriço or linguiça (boiled separately with that water being discarded, the sausage added last minute to the soup), and with Portuguese broa cornbread for dipping. In Portugal, caldo verde is typically consumed during Portuguese celebrations, such as weddings., birthdays, and popular celebrations, 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 favourite that has spread across the nation and abroad, especially to places where a large community of Portuguese immigrants has settled (e.g. Rhode Island and other parts of southern New England in the United States). References to the soup appear in many novels by Camilo Castelo Branco.
- Ilídio Lacerda (December 2009). The Secrets of Portuguese Cookery. BoD – Books on Demand. pp. 31–. ISBN 978-3-8391-4529-6. Retrieved 24 August 2013.
- Crescent Dragonwagon (2007). The Cornbread Gospels. Workman Publishing. pp. 103–. ISBN 978-0-7611-1916-6. Retrieved 24 August 2013.
- Walter C. Opello (1991). Portugal. Westview Press. p. 6. ISBN 978-0-8133-0488-5. Retrieved 24 August 2013.