Recipe of Gordon Ramsay Collard Greens in Olive Oil

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, collard greens in olive oil. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Collard Greens in Olive Oil is one of the most well liked of current trending meals in the world. It is appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. They’re nice and they look wonderful. Collard Greens in Olive Oil is something that I have loved my whole life.

To begin with this particular recipe, we must prepare a few ingredients. You can cook collard greens in olive oil using 9 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Collard Greens in Olive Oil:

1. Take 3 potatoes, sliced
2. Take 15 garlic cloves, sliced
3. Take 1 handful fresh mint
4. Get 150 ml olive oil, extra virgin
5. Take 1 chicken stock cube
6. Prepare 300 grams salted cod portions, optional
7. Prepare 2 liter water, plus extra.
8. Prepare 1 sea salt
9. Get 400 grams collard Greens

Instructions to make Collard Greens in Olive Oil:

1. If using cod, soak the fish in cold water 24 hours before cooking. Change water 3-4 times during this time.
2. 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.
3. In a large pan bring water to the boil.
4. Wash and roughly tear the greens. Once the water is boiling drop the greens into the pan and let it cook for 5 minutes.
5. Strain the greens and dispose of the water. Rinse the pan and add in the 2 litres of cold water.
6. Add the greens, salt and olive oil, cover with lid and bring to the boil.
7. Once its boiling, add in the potatoes, garlic, and stock cube, lightly stir, cover with lid and cook for a further 15 minutes
8. Add in the the cod and cook for a further 5 minutes.
9. Check seasoning is to your taste.
10. Remove from the heat, add in the mint, lightly stir and let it rest for 10-15 minutes.

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