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Rastan sa Krompirom i Mesom
Rastan sa Krompirom i Mesom is a hearty and rustic Montenegrin stew, featuring the unique vegetable 'rastan' (similar to collard greens), potatoes, and meat (often bacon or smoked pork). It's a comforting dish, slow-simmered to allow the flavors to meld, showcasing the earthy and savory tastes of Balkan cuisine.
ð§ ææ
- 800 g Rastan (or Collard Greens)(washed and roughly chopped)
- 500 g Potatoes(peeled and cut into cubes)
- 300 g Smoked Bacon or Pork Belly(cut into lardons)
- 1 large Onion(diced)
- 2 medium Carrots(sliced)
- 3 cloves Garlic(minced)
- 1.5 L Water or Broth
- 1 piece Vegetable Bouillon Cube(optional)
- 2 tsp Salt(or to taste)
- 1 tsp Black Pepper(freshly ground)
- 1 tsp Paprika
- 2 tbsp Olive Oil
ðšâð³ äœãæ¹
- 1
If using fresh rastan, blanch the leaves in boiling water for 2-3 minutes, then shock in ice water to retain color. Drain and roughly chop. If using collard greens, ensure they are well washed and chopped.
- 2
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes.
- 3
Add the bacon lardons to the pot and cook until browned and slightly crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
- 4
Add the minced garlic and sliced carrots to the pot and sauté for another 2-3 minutes until fragrant.
- 5
Add the chopped rastan (or collard greens), cubed potatoes, and the reserved bacon back into the pot.
- 6
Pour in the water or broth. Add the vegetable bouillon cube (if using), salt, black pepper, and paprika. Stir well.
- 7
Bring the stew to a boil, then reduce the heat to low, cover, and simmer for at least 1 hour, or until the rastan is tender and the potatoes are cooked through. Stir occasionally.
- 8
Taste and adjust seasoning as needed. If the stew is too thin, you can simmer uncovered for the last 10-15 minutes to reduce the liquid slightly.
- 9
Serve hot in bowls, perhaps with a side of crusty bread.
ð¡ ããã®ã³ã
- âRastan can be tough; ensure it's cooked until tender.
- âUsing smoked bacon or pork adds a significant depth of flavor.
- âAdjust the amount of liquid to achieve your desired stew consistency.
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- Add other root vegetables like parsnips or celery root.
- For a vegetarian version, omit the bacon and use vegetable broth.
- A pinch of red pepper flakes can add a touch of heat.