Raštan (Montenegrin Collard Greens and Smoked Pork Stew)
In short: Dark winter greens simmered with smoked pork ribs, potatoes and garlic until tender in a warming one-pot stew with a savory broth. It takes about 2 h 10 min in total and makes 6 servings.
- Prep
- 25 min
- Cook
- 1 h 45 min
- Total
- 2 h 10 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 350 kcal
Raštan is the name of both a sturdy dark green, related to collards and kale, and the stew made from it, which is a winter fixture in Montenegrin homes. The greens are slowly cooked with smoked pork ribs, potatoes, onion and garlic until the broth turns savory and the leaves are silky. A thick slice of bread for mopping is all it needs. Collard greens or cavolo nero make a good stand-in outside the Balkans.
Instructions
- Put the smoked ribs, onion, bay leaves, peppercorns and water in a large pot. Bring to a boil, skim off the foam, then cover and simmer for 45 minutes.
- Wash the greens well, stack the leaves and cut them across into 3 cm (1 1/4 in) strips. Add them to the pot in batches, pushing them under the liquid as they wilt.
- Simmer, covered, for 25 minutes. Add the potatoes and simmer for another 25 to 30 minutes, until the potatoes are tender and the greens are very soft.
- Meanwhile, warm the olive oil in a small pan over low heat. Add the garlic and cook for 1 to 2 minutes, until fragrant but not browned.
- Stir the garlic oil into the stew and taste for salt, remembering that smoked ribs are salty. Simmer uncovered for 5 minutes to thicken slightly.
- Lift the ribs onto a board and pull off the bones, then return the meat to the pot, or serve the ribs whole on top. Ladle into bowls and serve hot with crusty bread.
Tips
- Raštan is hard to find outside the Balkans. Collard greens, cavolo nero or a mix of kale and Savoy cabbage all work well. If the greens are very bitter, blanch them for 2 minutes first.
- Smoked ham hock, smoked bacon pieces or a smoked sausage can replace the ribs. Taste before adding salt, since smoked meats release plenty into the broth.
Questions and answers
What is raštan?
Raštan is a dark, leafy green from the cabbage family and also the name of the winter stew made with it. In Montenegro it is simmered with smoked pork, potatoes and garlic.
Can I make raštan vegetarian?
Yes. Leave out the ribs, use vegetable stock instead of water and add 2 tsp smoked paprika. Stir in a can of drained white beans for the last 15 minutes. The flavor is lighter but still filling.
How long does raštan keep?
It keeps for up to 4 days in the fridge and tastes even better the next day. Freeze it for up to 3 months without the potatoes, which turn grainy when thawed.
How long does it take to make Raštan (Montenegrin Collard Greens and Smoked Pork Stew)?
About 2 h 10 min in total: 25 min of preparation and 1 h 45 min of cooking.
How many calories are in Raštan (Montenegrin Collard Greens and Smoked Pork Stew)?
About 350 kcal per serving, with 18 g of protein, 28 g of carbohydrates and 17 g of fat. These values are estimates.
Nutrition per serving
| Calories | 350 kcal |
|---|---|
| Protein | 18 g |
| Carbohydrates | 28 g |
| Fat | 17 g |
| Fiber | 8 g |
| Sugar | 3 g |
| Sodium | 1100 mg |
Estimated values, calculated from the ingredients.
