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

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 50 min

Total 1 hr 10 min

Ingredients

680 g lacinato kale, ribs removed and chopped (raštan-style estimate)
1 smoked pork hock, approx. 680 g gross; estimate 300 g cooked edible pork meat after removing bone
115 g smoked bacon, diced
454 g potatoes, peeled and cubed
170 g yellow onion, finely chopped
3 garlic cloves (about 9 g), minced
30 ml olive oil (about 27 g)
5 g sweet paprika
480 ml chicken stock (about 480 g)
2 bay leaves (about 0.4 g)
5 g coarse salt, plus more to taste
1 g black pepper
30 ml white vinegar (about 30 g)
30 ml chopped fresh parsley (about 15 g), optional

Instructions

1. 1. Heat the olive oil in a large heavy pot over medium heat. Brown the smoked pork hock on all sides, about 6–8 minutes, then remove and set aside.
2. 2. Add the diced smoked bacon to the pot and cook until its fat renders and the edges are crisp, about 4–5 minutes.
3. 3. Add the onion and sauté until translucent, about 5 minutes. Stir in the garlic and paprika and cook for 1 minute until fragrant.
4. 4. Return the hock to the pot. Add the potatoes, bay leaves, and chicken stock; bring to a simmer, adding a little water if needed so the potatoes are nearly covered.
5. 5. Reduce the heat to low, partially cover, and simmer for 20–25 minutes, until the potatoes begin to soften.
6. 6. Add the chopped kale, pressing it down as it wilts. Stir, cover, and simmer for 15–20 minutes more, until the greens and potatoes are tender and the pork is heated through.
7. 7. Remove the hock. Pull the meat from the bone, discard the bone and bay leaves, and return the meat to the pot.
8. 8. Stir in the vinegar. Season with the stated salt and pepper, adding more salt to taste. Garnish with parsley if using, and serve hot.