On a serving platter, place the octopus, the thickly sliced sweet potatoes, the eggs cut into halves, the pointed cabbages and the chard. Sprinkle with chopped garlic cloves and season with salt, vinegar and plenty of olive oil.        

Heat the butter, add a drizzle of olive oil and a chopped garlic clove. Add the chard and sauté them.      

Heat some water and season it with salt and baking soda, add the pointed cabbages cut in half, and the chard. Boil and drain them, taking care to keep the chards firm.      

In the meantime, cook the sweet potatoes together with the carrots seasoned with salt and pepper. When tender, drain, cut into pieces and set aside.      

After 45-60 minutes of cooking, the octopus should be tender. Remove it, drain it and cut it into pieces.      

Start by boiling the octopus in a pan with boiling water seasoned with 1 onion, 2 cloves of garlic, 2 bay leaves, salt, pepper and a drizzle of olive oil.