|Place of origin||Portugal|
|Region or state||Minho Province|
|Main ingredients||Potatoes, collard greens (or kale)|
|Cookbook: Caldo verde Media: Caldo verde|
The basic traditional ingredients for caldo verde are potatoes, collard greens, 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 paio, 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 festival, in Braga or 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 have settled such as Brazil, Massachusetts, New Jersey, and Rhode Island. 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.
- The Illustrated Cook's Book of Ingredients. The Illustrated Cook's Book of Ingredients. DK Publishing. 2010. p. 193. ISBN 978-0-7566-7673-5. Retrieved April 2, 2017.
- 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.