Bosnian-style Smoked Eel with Collard Greens

Ingredients

• 1.5 lbs (680g) collard greens, stems removed and leaves chopped 1.5 lbs (680g) collard greens, stems removed and leaves chopped
• 8 oz (225g) smoked eel fillets 8 oz (225g) smoked eel fillets
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1/4 teaspoon dried thyme 1/4 teaspoon dried thyme
• 1/4 teaspoon dried oregano 1/4 teaspoon dried oregano
• 1/4 teaspoon dried rosemary 1/4 teaspoon dried rosemary
• 1/4 teaspoon dried chili flakes (optional) 1/4 teaspoon dried chili flakes (optional)
• 1 cup (240ml) vegetable broth 1 cup (240ml) vegetable broth

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 15g, 3g
• Carbohydrates (total, sugars): 20g, 4g
• Protein: 18g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
2. 2.
   Add the collard greens to the pot and stir well to coat them with the onion and garlic mixture.
3. 3.
   Sprinkle the paprika, salt, black pepper, dried thyme, dried oregano, dried rosemary, and dried chili flakes (if using) over the collard greens. Stir to evenly distribute the spices.
4. 4.
   Pour the vegetable broth into the pot and bring to a simmer. Reduce the heat to low, cover the pot, and let the collard greens cook for about 45 minutes, or until they are tender.
5. 5.
   While the collard greens are cooking, prepare the smoked eel fillets. Remove any skin and bones, if necessary, and cut the fillets into bite-sized pieces.
6. 6.
   Once the collard greens are tender, add the smoked eel pieces to the pot. Gently stir to combine the eel with the greens.
7. 7.
   Cook for an additional 5 minutes to allow the flavors to meld together.
8. 8.
   Serve the Raštika s jeguljom hot, accompanied by crusty bread or boiled potatoes.

Treat your ingredients with care...

• Collard greens — Make sure to remove the tough stems before chopping the leaves. This will ensure a tender texture in the final dish.
• Smoked eel fillets — If you can't find smoked eel fillets, you can substitute with other smoked fish such as trout or mackerel for a similar smoky flavor.

Tips & Tricks

• For a spicier kick, increase the amount of dried chili flakes or add a pinch of cayenne pepper.
• Serve the dish with a dollop of sour cream on top for added creaminess.
• If you prefer a milder flavor, you can blanch the collard greens before cooking them with the spices.

Serving advice

Serve the Raštika s jeguljom as a main course, accompanied by crusty bread or boiled potatoes. The dish pairs well with a fresh green salad on the side.

Presentation advice

Garnish the Raštika s jeguljom with a sprinkle of fresh herbs, such as parsley or dill, to add a pop of color to the dish. Serve it in a deep bowl or on a large platter to showcase the vibrant collard greens and smoked eel.