Rastika (english: Collard greens, collards; lat. Brassica oleracea) soup or stew is traditional food in southern Croatia and Herzegovina.
- 1 kg collard greens
- 300 g prosciutto dry pork ribs or other smoked dry meat
- 3-4 potatoes cubed
- 1 onion chopped
- 2 cloves garlic chopped
- 1 bouillon cubes
- 1-2 tsp paprika
- salt pepper
Cook dry meat in a pot of boiling water.
Cut collard greens into larger ribbons, blanch in boiling water for about 3 minutes and drain.
In a large saucepan, sautee onion. Add drained collard greens, chopped garlic, potatoes, salt, pepper, dried sliced cooked meats and the bouillon cube. Add some water left over from cooking dry meat. Cook until collard is tender.