Ingredients for the Greens
- 1 kg cleaned greens (any type you prefer)
- Salt
- Olive oil
- Water for boiling the greens
- 60 ml vinegar
Preparation for the Greens
- Clean the greens thoroughly and place them in a bowl with water and vinegar for 10 minutes. The vinegar helps to remove any soil or small insects.
- Rinse the greens well, changing the water multiple times to ensure they are completely clean.
- Bring a pot of water to a boil, and once boiling, add the greens. Press them down with a spoon to keep them submerged.
- Boil the greens to your desired tenderness, being careful not to let the water boil over.
- Once cooked, use a fork to transfer the greens to a plate, adding 2 tablespoons of olive oil on top.
Ingredients for the Bogues
- 1 kg bogues (small fish)
- Salt
- Olive oil
- Corn flour for coating
Preparation for the Bogues
- Remove the scales and gut the bogues, then rinse thoroughly with plenty of water.
- Salt the fish and let them rest for a few minutes to absorb the salt.
- Heat a frying pan over medium heat and add olive oil until hot. Meanwhile, coat the fish with corn flour.
- Once the oil is hot, fry the bogues on both sides until they achieve a golden color. Small fish don’t need much frying time to avoid drying out.
This delightful dish combines tender, earthy greens with the crisp, golden flavors of lightly fried fish—a simple and satisfying meal that brings out the best of Mediterranean cuisine. Enjoy!
