Traditional Raštika s Krumpirom (Collard Greens with Potatoes)
Tradicionalno jelo · Balkan
A hearty and comforting traditional Balkan dish featuring slow-cooked collard greens (raštika) with tender potatoes, often flavored with smoked meat for depth. This version focuses on the vegetable and potato core.
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Sastojci
- Raštika (collard greens)1 kg
- Potatoes500 g
- Onion1 large
- Garlic3 cloves
- Olive oil3 tbsp
- Water or vegetable broth500 ml
- Saltto taste
- Black pepperto taste
- Smoked paprika (optional)1 tsp
Koraci
- 1
Wash and thoroughly clean the raštika leaves. Remove tough stems and chop the leaves into bite-sized pieces.
- 2
Peel and dice the potatoes into 2-3 cm cubes.
- 3
Finely chop the onion and mince the garlic.
- 4
Heat olive oil in a large pot or Dutch oven over medium heat. Sauté the chopped onion until softened, about 5-7 minutes.
- 5
Add the minced garlic and cook for another minute until fragrant.
- 6
Add the chopped raštika to the pot. Stir and cook for about 5 minutes until it starts to wilt.
- 7
Add the diced potatoes, water or broth, salt, black pepper, and smoked paprika (if using). Stir well.
- 8
Bring the mixture to a boil, then reduce heat to low, cover, and simmer for at least 60-75 minutes, or until the raštika is tender and the potatoes are cooked through. Stir occasionally.
- 9
Adjust seasoning with salt and pepper if needed. Serve hot.
