Lowcountry Greens Stew

Ingredients

While the original Romazava is a vegetable-based stew, the Lowcountry Greens Stew incorporates the flavors and ingredients commonly found in Lowcountry cuisine. The addition of smoked ham hock adds a distinct smoky flavor and richness to the dish, which is not present in the original Romazava. The use of collard greens, mustard greens, and kale, which are popular in Southern cooking, replaces the traditional leafy greens used in Romazava. We alse have the original recipe for Romazava, so you can check it out.

• 2 smoked ham hocks (500g) 2 smoked ham hocks (500g)
• 1 large onion, diced 1 large onion, diced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper 1/2 teaspoon cayenne pepper
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 bay leaf 1 bay leaf
• 1 bunch collard greens, stems removed and leaves chopped 1 bunch collard greens, stems removed and leaves chopped
• 1 bunch mustard greens, stems removed and leaves chopped 1 bunch mustard greens, stems removed and leaves chopped
• 1 bunch kale, stems removed and leaves chopped 1 bunch kale, stems removed and leaves chopped
• 4 cups (950ml) chicken broth 4 cups (950ml) chicken broth
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 5g
• Carbohydrates (total, sugars): 20g, 5g
• Protein: 35g
• Fiber: 8g
• Salt: 2g

Preparation

1. 1.
   In a large pot, add the smoked ham hocks, diced onion, minced garlic, paprika, cayenne pepper, dried thyme, and bay leaf.
2. 2.
   Pour in the chicken broth and bring to a boil over medium-high heat. Reduce the heat to low, cover the pot, and let it simmer for 1 hour, or until the ham hocks are tender.
3. 3.
   Remove the ham hocks from the pot and set them aside to cool slightly. Once cooled, remove the meat from the bones and shred it into bite-sized pieces. Discard the bones and any excess fat.
4. 4.
   Return the shredded ham hock meat to the pot and add the chopped collard greens, mustard greens, and kale. Stir well to combine.
5. 5.
   Cover the pot and simmer for an additional 30 minutes, or until the greens are tender.
6. 6.
   Season with salt and pepper to taste.
7. 7.
   Serve the Lowcountry Greens Stew hot over steamed rice or with a side of cornbread.

Treat your ingredients with care...

• Smoked ham hocks — Make sure to choose high-quality smoked ham hocks for the best flavor. If you prefer a leaner option, you can trim off excess fat before cooking.
• Collard greens, mustard greens, and kale — Thoroughly wash the greens before chopping to remove any dirt or grit. Remove the tough stems and use only the tender leaves for the stew.

Tips & Tricks

• For a spicier kick, increase the amount of cayenne pepper or add a few dashes of hot sauce.
• If you prefer a vegetarian version, you can omit the ham hocks and use vegetable broth instead of chicken broth. Add smoked paprika for a smoky flavor.
• Leftovers can be refrigerated for up to 3 days. The flavors will meld together even more, making it even more delicious the next day.

Serving advice

Serve the Lowcountry Greens Stew hot in bowls, garnished with a sprinkle of freshly ground black pepper. Accompany it with a side of steamed rice or a slice of warm cornbread to complete the meal.

Presentation advice

To enhance the presentation, place a small bunch of fresh herbs, such as parsley or cilantro, on top of each bowl of stew. This adds a pop of color and freshness to the dish.