Portuguese Christmas Cod (Bacalhoada de Natal)

1. Boil the eggs and the potatoes (with the skin) in water with salt.
2. Boil the codfish. Once cooked, remove the bones and skin, then shred it into flakes.
3. Chop the kale into pieces and boil it in salted water.
4. Heat a generous amount of olive oil in a skillet. Add the crushed garlic cloves, chopped chili pepper, and sliced onions. Sauté until soft.
5. Add the shredded codfish to the onion mixture. Season with salt and pepper. Let it cook for a bit to blend the flavors.
6. Peel the boiled potatoes and slice them into rounds.
7. In a large oven-safe dish, start with a layer of well-drained kale at the bottom.
8. Add a layer of potato slices, then the hard-boiled eggs sliced into rounds. Follow with another layer of potatoes.
9. Spread the onion and codfish mixture evenly on top.
10. Drizzle with additional olive oil and bake until golden and slightly crispy on top.
11. Sprinkle with chopped parsley and serve hot.

Recipe & Photo Credit: Tia Adelina