Cooked collard greens with dried meat and pearl barley

Overview:

Introduction:

Traditional dish in Bosnia and Herzegovina Cooked collard greens with dried meat and pearl barley

Ingredients:

Ingredients
1–1.5 kg collard greens
* 500–700 g dried pork (ribs, shank, pancetta)
* 4–6 potatoes
* 150–200 g pearl barley
* 1 tablespoon olive oil
* salt as needed
* pepper as desired
* water

Method:

Rinse the pearl barley and soak it in water for at least 1 hour (or overnight) to soften it faster.
Cook the meat in a large pot for 50 minutes.
Clean the collard greens, cut them into strips and boil in water for about 15 minutes, then drain.
Add water, pearl barley, collard greens, sliced potatoes, olive oil, spices to the drained meat.
Cook until everything is soft and well combined — about 40 more minutes.
Serve warm. Enjoy your meal.

Additional Notes:

About the ingredients

Collard greens-Latin name = Brassica oleracea nutritionally stand out among the brassicas due to their high content of calcium, folate, riboflavin and vitamins A, K and C.
Pearl barley comes from barley, one of the oldest cultivated grains in the world.