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Raštan
Raštan: Montenegrin collard greens stewed with potatoes and smoked paprika
Almost every village garden from Nikšić to the Bay of Kotor in Montenegro has a row of raštan, a tall, loose-leaved collard that survives the winter frosts, and through the cold months it goes into the pot with potatoes and, traditionally, a piece of smoked pork neck or dried mutton. This meat-free version keeps that hearth-smoke depth with smoked paprika bloomed in garlicky olive oil, so the stew is fully vegan. Cooked long, the leaves turn silky and dark while the potatoes slump into the broth and thicken it into something between a soup and a stew. Eat it hot from deep plates with cornbread and a pickled pepper on the side. Where most people go wrong is taking the pot off while the leaves still squeak against the teeth; raštan needs a good 40 minutes to lose its bitterness. Chef's tip: stir the paprika into the warm oil off the heat, never into a scorching pan, or it turns bitter in seconds.
- Total time
- 60 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 1 ¾ lb collard greensor cavolo nero; stems removed
- 1 ⅓ lb potatoespeeled and cut into 4 cm chunks
- 1 onionlarge, chopped
- 4 cloves garlicthinly sliced
- 4 tbsp olive oil
- 5 cups water
- 1 ½ tsp salt
- 2 tsp smoked paprika
- 1 tsp sweet paprika
- ½ tsp black pepperfreshly ground
- 1 tbsp red wine vinegar
- ½ tsp dried chilli flakes (optional)
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Method
0/8 doneStep 1: Wash the 1 ¾ lb collard greens in a sink of cold water twice, lifting them out each time so the grit stays behind. Stack the leaves, roll them up and cut into ribbons about 2 cm wide.
10 minStep 3: Add the greens a handful at a time, stirring, and cook for 5 minutes until they have all collapsed and turned bright green.
5 minStep 4: Pour in the 5 cups water, add the 2 bay leaves and 1 ½ tsp salt and bring to the boil. Cover, lower the heat and simmer for 20 minutes, until the leaves have darkened to olive green.
20 minStep 5: Add the 1 ⅓ lb potatoes and simmer, covered, for another 20 minutes, until a chunk breaks apart when pressed against the side of the pot.
20 minStep 6: Meanwhile, warm the rest of the 2 tbsp olive oil in a small pan over a low heat and fry the 4 cloves garlic for 2 minutes, until pale gold. Take the pan off the heat and stir in the 2 tsp smoked paprika and 1 tsp sweet paprika; the oil will sizzle and turn brick red.
3 minStep 7: Tip the red oil into the pot and crush a few potato chunks with the back of a spoon to thicken the broth. Season with the ½ tsp black pepper and 1 tbsp red wine vinegar and simmer for 3 minutes; the stew should be thick and rusty-coloured.
3 minStep 8: Rest off the heat for 5 minutes, remove the bay, then ladle into deep plates and scatter with ½ tsp dried chilli flakes if you like heat.
5 min
Nutrition per serving
- Calories
- 230 kcal
- Protein
- 6 g
- Carbs
- 30 g
- Fat
- 10 g
- Fibre
- 7 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does raštan take?
- About 60 minutes in total: 15 minutes to prepare and 45 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of potatoes?
- Sweet potato, same weight (sweeter, cooks a little faster).
- What can I use instead of onion?
- 2 shallots per onion.
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