Entree: Montenegro – National Cuisine – Раштан Raštan (Stewed kale with smoked pork)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr

Total 1 hr 20 min

Ingredients

- 1 lb (450 g) raštan (kale-like greens), stems removed and coarsely chopped
- 1 smoked ham hock, approx. 1 lb (450 g)
- 8 oz (225 g) potatoes, peeled and cut into 1-inch (2.5 cm) cubes
- 4 oz (115 g) smoked bacon, chopped
- 1 medium onion, about 6 oz (170 g), finely chopped
- 3 cloves garlic, minced (about 1 tbsp / 15 g)
- 2 tbsp (30 ml) lard or neutral oil
- 1 bay leaf
- 1 tsp (5 g) sweet paprika
- 1/2 tsp (2.5 g) hot paprika or red pepper flakes (optional)
- 4 cups (960 ml) cold water (or light beef/chicken stock)
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 tbsp (15 ml) red wine vinegar or apple cider vinegar (optional, to brighten)

Instructions

1. In a large heavy pot, render the chopped bacon over medium heat until fat releases and bacon is browned; remove half the bacon pieces and set aside to finish the dish.
2. Add lard or oil to the pot if needed, then add the chopped onion and sauté over medium heat until soft and translucent, about 5–7 minutes. Add minced garlic and cook 1 minute more.
3. Return the browned bacon to the pot, add the smoked ham hock, bay leaf, sweet paprika and optional hot paprika, and pour in the cold water (or stock) to cover. Bring to a gentle simmer.
4. Add the potato cubes, cover, and simmer for 20–25 minutes until potatoes begin to soften and the ham hock is tender, skimming any foam.
5. Stir in the chopped raštan a handful at a time (it will wilt significantly). Cover and simmer gently for 15–20 minutes until greens are tender and flavors meld; add more water if necessary to maintain a stew-like consistency.
6. Remove the ham hock, shred or chop the meat, discarding excess fat and bone, then return the meat to the pot. Taste and adjust seasoning with salt and pepper.
7. If using, stir in the vinegar to brighten the flavors. Serve hot, spooning the reserved crisped bacon over each portion as garnish.
8. Leftovers improve after a day; reheat gently and add a splash of water or stock if the stew has thickened too much.