Thaw the cod beforehand in the refrigerator.<\/p>\n\n\n\n
Peel the potatoes, cut them into cubes, boil in salted water, and drain.<\/p>\n\n\n\n
Cut the collard leaves into wide strips (julienne), boil in salted water in a separate pot until al dente, and drain.<\/p>\n\n\n\n
Once thawed, place the cod in a large baking dish with the potatoes around it, drizzle everything generously with olive oil, and bake in an oven preheated to 180 \u00b0C (350 \u00b0F) for 25 minutes.<\/p>\n\n\n\n
In a frying pan greased with olive oil, saut\u00e9 the ham slices (without overlapping) until crisp. Let them cool, break into pieces, and set aside in a bowl.<\/p>\n\n\n\n
In the same pan, add a drizzle of olive oil, soften one minced garlic clove, and saut\u00e9 the cooked collard greens for 2 to 3 minutes to combine the flavors. Turn off the heat and add the crispy ham only at serving time.<\/p>\n\n\n\n
For the sauce: place the orange zest and juice, butter, 1 cinnamon stick, a pinch of ground cinnamon, and the sugar over heat. Stir, bring to a boil, then reduce the heat and cook until slightly thickened (if needed, mix 1 teaspoon of cornstarch with a little of the sauce, then stir it in to help thicken). Stir occasionally. Turn off the heat and add the walnuts.<\/p>\n\n\n\n
Serve the cod with the roasted potatoes and the orange, cinnamon, and walnut sauce, accompanied by the saut\u00e9ed collard greens with crispy ham.<\/p>\n\n\n\n