Montenegrin Collard Greens with Smoked Meat (Raštan)
Раштан raštanSay it: RAHSH-tahn
When the weather turns cold in Montenegro, raštan often reaches the table: a large pot of collard greens cooked slowly with smoked pork ribs, sausage, and potatoes. The greens soften and turn glossy, while the smoked meat gives the pot a deep savory taste. Households prepare it from late autumn through early spring, particularly after the first frost, when the greens taste sweetest. It is filling, economical, and comforting, and crisp cornbread is the customary companion for mopping up the juices.
Montenegrin Collard Greens with Smoked Meat (Raštan)
Раштан, raštan
Pronounced RAHSH-tahn
- Serves
- 6
- Prep
- 40 min
- Cook
- 2 hr 30 min
- Total
- 3 hr 10 min
- Level
- Easy
Also nut-free and egg-free.
Allergens: none of the major allergens in the listed ingredients. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Prepare the greens by slicing out the tough center stalks. Pile the leaves, roll them tightly, then cut across into broad strips. Rinse thoroughly and let drain.
Warm the oil or lard in a big, heavy pot over medium heat. Cook the chopped onion until it turns limp and clear, roughly 5 minutes. Stir in the garlic and sweet paprika and cook for 1 minute, until aromatic.
Put in the smoked ribs and sliced sausage. Turn them now and then and cook about 8 minutes, until they take on a little color and release some fat.
Add the water or stock and bay leaves, then bring the pot to a boil. Lower the heat, put on the lid, and keep at a gentle simmer for 45 minutes, by which point the ribs should be just tender.
Add the potatoes and collard greens a handful at a time, pushing down the leaves as they collapse. Bring back to a simmer, cover, and cook 45–60 minutes longer, stirring every so often, until the potatoes are completely soft and the greens have a smooth, silky feel.
Check the seasoning and add salt and pepper as needed; salty smoked meat may mean you need almost none. Take out the bay leaves and let the stew stand for 10 minutes before serving.
Regional variant: Raštan with dried mutton (raštan sa suvim ovčijim mesom)
Use 1 lb (450 g) of dried or smoked mutton (lamb also works) in place of the ribs and sausage. Soak it overnight in cold water, then drain. Give the mutton about 1 hour of simmering before the potatoes and greens go in; because the meat is already salty, cut back on or leave out added salt.
Cook's notes
- When the ribs taste strongly of salt, cover them with cold water for 1 to 2 hours before you begin, then wait until the end to decide whether more salt is needed.
- The greens are at their best after the first frost. Should your collards carry a bitter edge, drop them into boiling water for 2 minutes and drain before they go into the pot.
- A heavy pot with a snug lid helps hold a low, steady simmer; give the stew an occasional stir so nothing catches on the bottom.
Serve with
Serve with cornbread (proja) with a crisp crust, pickled hot peppers, and a full-bodied red wine.
Make ahead and storage
This stew tastes even better the next day. Keep it in the refrigerator for up to 3 days, then warm it slowly, adding a splash of water if it has thickened too much.
