Ingredients for 2 people:
1 can of Roasted Codfish in Olive Oil
14 ounces of Portuguese cabbage
2 potatoes cooked
2 eggs
2 cloves of garlic
Extra Virgin Olive Oil, salt, and pepper to taste
Preparation:
Blanch the cabbage and place it in a bowl of water and ice to maintain its vibrant color.
In a frying pan, sauté the crushed garlic in plenty of olive oil, with salt and pepper. Add the cabbage and cook until tender.
Meanwhile, boil the eggs for seven minutes. Let them cool, peel them, and slice them, reserving some for decoration.
Mix the cabbage with the slightly drained codfish, the eggs, and the potatoes sliced into rounds, and toss.
Serve the "Roupa Velha" with a drizzle of Extra Virgin Olive Oil and decorate with egg slices.
