OCTOPUS COOKED WITH GREENS AND TOMATO

*OCTOPUS COOKED WITH GREENS AND TOMATO*
*Ingredients:*
- 1.5 kg octopus
- 0.5 kg endives greens
- 1 kg kale
- 1 bunch of green onions
- 0.5 bunch of dill
- 1 bunch of parsley
- 2 garlic cloves
- 4 ripe tomatoes
- 100 g fresh cherry tomatoes
- Zest and juice of 1 lemon
- 1 shot of ouzo
- 1 tablespoon tomato paste
- 200 ml olive oil
- 1 shot of white wine
- 2 tablespoons vinegar
- 2 bay leaves
- 10 peppercorns
- 1 liter of water
*Method:*
1. In a pot, combine the water, peppercorns, bay leaves, vinegar, wine, garlic and octopus. Boil for about 40 minutes until the octopus is tender but not falling apart.
2. In another pot, add the greens first without oil over very low heat, and sauté them, stirring continuously for about 3 to 5 minutes, being careful not to let them stick or brown. Gradually add the olive oil in doses, stirring continuously for about 5 to 8 minutes until the vegetables soften and their volume decreases significantly, ensuring they don’t brown and retain their green color.
3. When the octopus is cooked, add it to the pot with the greens and sauté in the oil for 1 minute. Then pour in the ouzo and let it evaporate for 20 seconds. Add the chopped tomatoes, tomato paste, salt, pepper, lemon zest, lemon juice, and 1/2 ladle of the octopus broth. Cover and continue to simmer for about 15 minutes on low heat until the water from the vegetables evaporates and the sauce caramelizes. Add the cherry tomatoes 5 minutes before the end.
*GOOD LUCK!*