Second Spin, Country 117: Montenegro [International Food]

ground meat

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey is lower in fat, while ground chicken is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, while canola oil is more budget-friendly.

rice

🥗Healthier: quinoa

💰Cheaper: bulgur wheat

Quinoa provides more protein, while bulgur is usually cheaper and cooks faster.

tomato paste

🥗Healthier: fresh tomatoes

💰Cheaper: canned tomatoes

Fresh tomatoes are lower in sodium, while canned tomatoes are often less expensive.

Separate the leaves of the collard greens from the stems and remove the thick part of the leaf.

Wash the leaves in cold water and set a pot of salted water to boil.

Boil the leaves in the boiling salted water for a couple of minutes, then remove and drop them into a bowl of ice water to stop the cooking process.

Heat the canola oil in a saucepan over medium heat and add the onions, sautéing until softened and translucent, about 10 minutes.

Add the chopped veal and sauté until browned, about 4 minutes.

Add the drained rice and sauté until the rice is coated in oil; season with salt, ground pepper, and parsley, then let the stuffing cool.

Lay each leaf down flat and place a serving of the stuffing on one end of each leaf, fold in the sides, and roll the leaves into a tight package.

Place each package in one piece of the dried meat (prosciutto) and arrange the rolls in the base of a deep saucepan forming one layer; cover with water and place a plate or smaller lid on top to keep them from bouncing around.

Cover and set to simmer over low heat for 2 hours.

In a large skillet, heat olive oil over medium-low heat and add the scallions, sautéing for 2-4 minutes until softened.

Raise the heat to medium-high, add the mushrooms, and cook for 3 minutes while stirring constantly.

Add the carrots, celery, and potatoes, sauté for 3 minutes, then add salt and pepper to taste.

Cover with boiling water and cook for 45 minutes over medium heat; after 40 minutes, add the heavy cream and cook for the last 5 minutes, stirring constantly.

Transfer the mixture into a blender and blend until smooth.

Scoop the soup into serving bowls, plate the rolls, and serve with yogurt on the side.

Cooking Techniques

Equipment Needed

Spice Level: