Raštan recipe

The sturdy dark-green cabbage-family leaf of Montenegro, stewed with smoked pork ribs and bacon until soft, with potato halves added halfway through.

2 hours and 30 minutesmedium10 ingredients

Ingredients

• 800 g raštan or collard greens
• 400 g smoked pork ribs
• 150 g smoked bacon
• 800 g potatoes
• 1 onion
• 2 clove garlic
• 1 tsp sweet paprika
• 1 tbsp lard
• 2500 ml water
• 1 pinch salt

How to make Raštan

1. Put 150 g of smoked pork ribs and 150 g of smoked bacon in a pot of cold water, bring to the boil and simmer for about 1 hour, until tender.
2. Meanwhile wash 800 g of raštan (or collard greens), cut out the hard central ribs and tear the leaves into large pieces by hand.
3. Blanch the leaves for a few minutes in boiling water, then drain.
4. In a large pot, melt 1 tbsp of lard and sweat 1 chopped onion until translucent. Add the greens and stir for a few minutes until they collapse.
5. Add the meat with about 1 litre of its cooking liquid, 2 minced garlic cloves and 1 tsp of sweet paprika. Cover and simmer for 30 minutes.
6. Add 800 g of potatoes, peeled and halved, and cook for 30 to 40 minutes more, until they are tender. Add a little hot water if needed and do not let the greens overcook.
7. Taste before adding any salt, then serve hot. Like most spoon dishes it is even better the next day.

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