Caldo verde (, Portuguese for “green broth”) is a popular soup in Portuguese cuisine. The basic traditional ingredients for caldo verde are potatoes, kale (although collard greens 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 festival, 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 have settled such as Massachusetts, New Jersey, and Rhode Island. References to the soup appear in many novels by Camilo Castelo Branco.