A puréed potato-and-onion soup with finely shredded couve galega (Galician collard) and a slice of chourico, drizzled with olive oil, eaten hot.
Where to eat it: 3 restaurants across 1 city.
Caldo verde originates in the Minho region of northwest Portugal in the 15th century, where the dish moved south to Lisbon with rural migration in the 19th century. The dish is now the canonical Santos Populares supper, served in paper cups at street stalls during the June festivities.
Tip from the editors. Slice the couve as thin as you can with a sharp knife. Pre-bagged shredded greens are too coarse and give the soup a hay note.
This is the TableJourney editorial recipe, modelled on the canonical bistro / counter version. The first place to try the dish in its city of origin is below.
Solar dos Presuntos in Restauradores, Lisbon: a family seafood institution open since 1974, famous for cured ham, Minho cuisine and a celebrity wall.
Signature: Arroz de marisco, Roast kid, Bacalhau a Braz
Order: The plate of presunto first, then arroz de marisco for two.
Casa do Alentejo in Lisbon's Restauradores: a 17th-century palace with a Moorish patio serving the bread soups, migas and pork of the Alentejo.
Signature: Acorda alentejana, Migas com entrecosto, Carne de porco a alentejana
Order: Acorda alentejana, the bread-and-coriander soup, with a poached egg.
Cervejaria Trindade in Chiado, Lisbon: Portugal's oldest beer hall, brewing on site since 1836, blue azulejos walls, Sagres draught and Trindade steaks.
More cities are in research. Want caldo verde covered somewhere specific? Tell us where you want to eat.