This classic of Mallorcan cuisine has its origins in the “matanza”, the slaughter.
In a cast iron frying pan, heat olive oil three fingers high and pour in the garlic cloves crushed in the skin. After a minute, add the potatoes, fry in oil until golden, remove and drain. Keep warm in the heated oven at 80 degrees. Heat the oil again, brown the sliced giblets and let them brown.
Then add to the warm potatoes.
Add the spring onions, carrots, celery and peas to the oil and sauté ditto. Grind the bay leaf spice between your thumb and forefinger and add it just before the greens are cooked. Remove everything from the frying pan and let it drain. Mix the greens with the potatoes and giblets, season with salt, pepper and the finely chopped fennel sprig. Keep the dish warm for another 5-10 minutes, then place it on the table.
Tip: Black or green olives? Find out which you like better and use them!
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