Hi, I’m Marie. Today, I’m gonna show you how to prepare collard greens in olive oil recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I’m gonna make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Collard Greens in Olive Oil Recipe
Collard Greens in Olive Oil is one of the most well liked of current trending foods in the world. It is enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. Collard Greens in Olive Oil is something that I have loved my entire life. They’re nice and they look wonderful.
To get started with this particular recipe, we have to prepare a few components. You can cook collard greens in olive oil using 9 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Collard Greens in Olive Oil:
- Take 3 potatoes, sliced
- Make ready 15 garlic cloves, sliced
- Make ready 1 handful fresh mint
- Prepare 150 ml olive oil, extra virgin
- Get 1 chicken stock cube
- Make ready 300 grams salted cod portions, optional
- Get 2 liter water, plus extra.
- Take 1 sea salt
- Make ready 400 grams collard Greens
Instructions to make Collard Greens in Olive Oil:
- 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.
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