Thick kale and potato soup with chourico, the defining comfort food of northern Portugal. The Braga version is denser and more pork-rich than the Lisbon preparation, made with finely shredded galega kale.

Caldo verde originated in the Minho region and is the soup most associated with northern Portuguese domestic cooking. The combination of galega kale (a tough, dark-leafed variety grown in the Minho), potato and chourico was codified as a restaurant dish in Braga in the 20th century but has been made in farmhouse kitchens for at least three centuries. The Braga preparation uses more olive oil, more chourico and less water than the Lisbon version, producing a soup closer to a stew. Caldo Entornado near the cathedral is the benchmark address for visitors.

3 editor picks for Caldo Verde in Braga, ranked by editorial score. All Braga signature dishes · Caldo Verde across every city.

Also in: Lisbon, Porto.

Learn to cook it, or eat it with a guide

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