Bacalao with Greens

Directions

We prepare the greens by finely chopping them and removing any tough stems. In a large pan, we heat the olive oil and saute the leeks, garlic, fresh spring onions, and tomato paste. Then, we add the white wine, allow the alcohol to evaporate, and add the nettles, chard, spinach, and purslane. We let it cook for 3 minutes and then transfer the mixture to a casserole dish. We add the dill, fennel, myrtle, and lemon to the dish. Next, we take the portions of bacalao and place them on top, making sure they are well-covered. We place the casserole dish in a preheated oven at 200 degrees Celsius for 45 minutes with a covered lid, and then for an additional 10 minutes with the lid off until most of the liquid is absorbed.

• Soak the bacalao in a basin of cold water, changing the water every 3-4 hours. It usually takes about 24 hours to desalt (it can be kept outside the refrigerator), but if the bacalao is thick, it may take up to 48 hours (refrigerated).
• You can also add finely chopped tomatoes if you want to make it more tomato-based.
• If you have other types of greens (such as Italian radishes, purslane, sorrel, dandelion greens, etc.), you can add them as well.
• The dish can also be finished in a pot. After sauteing the ingredients and adding the remaining greens, we place the bacalao in the pot and cover it with a lid. Simmer gently until it reaches the desired consistency.
• Our recipe does not require water as the greens release their own liquids. That's why we slow-cook it. If needed, you can add a small amount of water.

Enjoy your meal!