Lemony pork stewed with collards (lahanides in Greek) is probably the most popular winter recipe on Ikaria, a Sunday and holiday treat that calls for strong wine and company. There are at least three versions of this dish. The first is with fresh pork, preferably bone-in (for more flavor). But the more traditional versions, if you have a family pig and a fireplace over which to smoke it once you slaughter it, is for smoked pork. The leg is usually smoked, but I’ve also come across this recipe for smoked pancetta, which you can find in Italian markets. To find some of the artisinal Greek products you'll need to make this, visit my online shop here
, where you'll discover a host of lovingly curated Greek ingredients.