Caldo verde

Caldo verde is a beloved soup in Portuguese cuisine, originating from the Minho Province in northern Portugal. This hearty dish features a simple yet flavorful mix of collard greens, potatoes, olive oil, black pepper, salt, garlic, and onion. Some variations also include meat, such as ham hock, drawing a slight resemblance to Italian-American wedding soup.

Traditionally, caldo verde is served with slices of paio, chouriço, or linguiça sausages, and is best enjoyed with a side of Portuguese broa cornbread or rye bread for dipping. This comforting soup is a staple at Portuguese celebrations, including weddings, birthdays, and popular festivals like the St. John festival in Braga or Porto. It’s often served as a starter before the main course or as a late supper, typically presented in a traditional earthenware bowl called a tigela.

Caldo verde has become a national favorite in Portugal and has also found a home in Portuguese migrant communities around the world, including Brazil, Massachusetts, New Jersey, and Rhode Island. The dish is even mentioned in novels by the famous Portuguese writer Camilo Castelo Branco, highlighting its cultural significance.