Entree: Montenegro – Southern Culinary Region – Raštan (Braised Montenegrin kale-like greens stewed with smoked pork and potatoes)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 50 min

Total 1 hr 10 min

Ingredients

- 1 1/2 lb (680 g) raštan or lacinato kale, ribs removed and chopped
- 1 smoked pork hock, approx. 1.5 lb (680 g)
- 4 oz (115 g) smoked bacon or pancetta, diced
- 1 lb (454 g) potatoes, peeled and cut into 1-inch (2.5 cm) cubes
- 1 medium yellow onion, about 6 oz (170 g), finely chopped
- 3 cloves garlic, minced
- 2 tbsp (30 ml) olive oil
- 1 tsp (5 g) sweet paprika
- 2 cups (480 ml) chicken or vegetable stock
- 2 bay leaves
- 1 tsp (5 g) coarse salt, plus more to taste
- 1/2 tsp (1 g) black pepper
- 2 tbsp (30 ml) white vinegar or lemon juice
- 2 tbsp (30 ml) chopped fresh parsley (optional)

Instructions

1. Pat the smoked pork hock dry. In a large heavy pot over medium heat, add the olive oil and brown the smoked pork hock on all sides, about 6–8 minutes; remove and set aside.
2. In the same pot, add the diced bacon and cook until fat renders and edges are crisp, about 4–5 minutes.
3. Add the chopped onion and sauté until translucent, about 5 minutes, then stir in the minced garlic and sweet paprika and cook 1 minute until fragrant.
4. Return the smoked pork hock to the pot, add the cubed potatoes, bay leaves, and pour in the stock so it just covers the potatoes; bring to a simmer.
5. Reduce heat to low, cover partially, and simmer 20–25 minutes until potatoes begin to soften.
6. Add the chopped raštan to the pot (pressing it down as it wilts), stir to combine, cover, and simmer another 15–20 minutes until greens and potatoes are tender and pork is heated through and fragrant.
7. Remove the pork hock, pull any tender meat from the bone and return shredded meat to the pot; discard bone and bay leaves.
8. Stir in the vinegar or lemon juice, adjust salt and pepper to taste, and sprinkle with chopped parsley if using. Serve hot with bread or polenta.