Collard Greens in Olive Oil. Heat ½ cup oil in a large saucepan over medium. Add collard greens to saucepan a handful at a time,. Reduce the heat and allow the greens to simmer gently.
You can have Collard Greens in Olive Oil using 9 ingredients and 10 steps. Here is how you achieve it.
Ingredients of Collard Greens in Olive Oil
- It’s 3 of potatoes, sliced.
- Prepare 15 of garlic cloves, sliced.
- You need 1 handful of fresh mint.
- It’s 150 ml of olive oil, extra virgin.
- Prepare 1 of chicken stock cube.
- You need 300 grams of salted cod portions, optional.
- Prepare 2 liter of water, plus extra..
- Prepare 1 of sea salt.
- Prepare 400 grams of collard Greens.
Collard greens that we sauté in extra virgin olive oil taste great and are loaded with phytonutrients found in the greens and the olive oil. We only use organic greens to make sure the dish is pesticide free. The bacon is super free and uncured. The olive oil is organic, unfiltered, cold pressed, extra virgin from California.
Collard Greens in Olive Oil step by step
If using cod, soak the fish in cold water 24 hours before cooking. Change water 3-4 times during this time..
An important step is to pre-cook the greens prior to actually making the recipe. This stops it from becoming too bitter during the cooking process..
In a large pan bring water to the boil..
Wash and roughly tear the greens. Once the water is boiling drop the greens into the pan and let it cook for 5 minutes..
Strain the greens and dispose of the water. Rinse the pan and add in the 2 litres of cold water..
Add the greens, salt and olive oil, cover with lid and bring to the boil..
Once its boiling, add in the potatoes, garlic, and stock cube, lightly stir, cover with lid and cook for a further 15 minutes.
Add in the the cod and cook for a further 5 minutes..
Check seasoning is to your taste..
Remove from the heat, add in the mint, lightly stir and let it rest for 10-15 minutes..
Add the collard greens, season with salt and stir with tongs to coat in the oil and aromatics. Heat a large, heavy-bottomed skillet over medium-high heat, then add the olive oil. Once the oil is shimmering, add all of the collard greens and the salt. Heat a large saute pan over medium high heat and add the olive oil. Once hot, add the garlic and red pepper flakes and saute until fragrant.
