Caldo verde

Caldo verde is a popular soup in Portuguese cuisine. The basic traditional ingredients for caldo verde are finely shredded Portuguese cabbage or couve-galega (essentially a type of collard green), (or alternatively other leafy greens such as kale or mustard greens), potatoes, olive oil, black pepper and salt, mainly flavoured with onion and garlic. Some regional recipes favour slight variations, like turnip greens or added meat, such as ham hock, making it similar to Italo-American wedding soup. Traditionally, the soup is accompanied by slices of paio, chouriço or linguiça (boiled whole with the potatoes, then sliced and added to the finished soup when serving) and with Portuguese broa corn-bread or rye-bread for dipping. In Brazil, the soup is accompanied by Pão francês, similarly to virtually all kinds of soups. In Portugal, caldo verde is typically consumed during events such as weddings, birthdays and popular celebrations. It is sometimes consumed before a main course or as a late supper. It is traditionally served in earthenware bowls called tigela.

Source: Wikipedia