Ingredients

Different cuts of dry cured meat can be used, approximately 900 g (pig’s ears, head, ribs, shank, pancetta, sausages, dry-cured ham bone), 250 g dried lamb, 1kg collard greens, 600 g white cabbage, 500 g Savoy cabbage, 500 g potatoes

Method

Wash the meat thoroughly using lukewarm water and cook it in boiling water for 10 min. Discard the liquid. Bring fresh water to a boil and place the meat in it. When the meat is cooked, strain it and put it on a plate. Use the same liquid to cook potatoes cut in quarters, then the collard greens, white cabbage heads cut in quarters and finally Savoy cabbage cut in quarters. Cook until the potatoes are tender and the flavors meld – there mustn’t be too much liquid – the dish should be compact. Serve the cooked vegetables in deep serving dishes, together with the meat and some of the cooking liquid,