Croatian Kale Stew (Kelj Čušpajz)
This recipe is at least 200 years old. My grand-grandmother prepared kale this way, my grandmother prepared it this way, my mother prepared it this way, so I am preparing it this way. This is a very healthy meal, although it is prepared with lard.
This recipe is at least 200 years old. My grand-grandmother prepared kale this way, my grandmother prepared it this way, my mother prepared it this way, so I am preparing it this way. This is a very healthy meal, although it is prepared with lard.
- Carbohydrate 28.5811506234881 g
- Cholesterol 37.375 mg
- Fat 30.7509562499806 g
- Fiber 4.85963128291681 g
- Protein 11.4545993747953 g
- Saturated Fat 10.7092828124969 g
- Serving Size 1 1 Serving (278g)
- Sodium 390.85037499996 mg
- Sugar 23.7215193405713 g
- Trans Fat 2.83194218749356 g
- Calories 421 calories
Step-by-step
- Wash the kale and cut it in 1 inch pieces.
- Preheat the water and when it boils put the kale in it and leave it boil for one minute.
- During this operation prepare this: put lard in a pot, heat it and brown flour in lard (but not too brown).
- Add grounded paprika and just few drops of cold water to make “zafrig†(a kind of “sauce veloutè†).
- Take out kale from water with hollow spoon, add sliced potato in small cubes and water you have cooked kale in it.
- Season with salt and pepper and cook until potato is soft (10-20 minutes).
- Serve as a side dish to steaks, sausages, dried smoked ham etc.
Smoked bacon fat coats the tongue with a savory richness that lingers long after the bowl is empty, while the earthy bitterness of dark leafy greens grounds the dish entirely. When winter markets overflow with tightly bound brassicas, this rustic preparation transforms tough fibrous leaves into something remarkably tender through a brief initial boiling phase. Plunging the greens into boiling water for exactly sixty seconds softens their cell walls and subdues volatile sulfur compounds before they merge with the pot. Retaining that hot blanching liquid for the subsequent simmering stage preserves valuable water-soluble vitamins and starches that would otherwise be discarded down the drain.
Starch molecules released from the diced potatoes during the fifteen-minute simmer act as a natural thickener alongside the initial flour and lard roux. Lard provides a high smoke point and a distinct savory depth, though neutral cooking oils can substitute at a one-to-one ratio if animal fats are unavailable. Paprika contributes more than just a rusty hue; its fat-soluble carotenoids dissolve into the simmering medium to distribute complex earthy notes throughout every single spoonful. Because the starch retrogrades upon cooling, letting the pot sit overnight allows the starches to recrystallize and tighten the broth into a more cohesive, velvety sauce by morning.
Freezing works exceptionally well here due to the robust structural integrity of brassicas and root vegetables, holding up for up to three months in airtight containers. Potatoes can sometimes turn slightly mealy after extended cryogenic storage, but the dense structure of winter-harvested tubers minimizes cellular rupture during the freezing process. Thaw the portions completely in the refrigerator overnight before gently reheating them on the stovetop over medium-low heat. Adding two tablespoons of water during the reheating phase prevents scorching as the concentrated starches loosen back into a fluid broth.
Chemical reactions between the smoked bacon and the brassicas rely on fat as a solvent to carry hydrophobic flavor compounds across the palate. Sulfur compounds released by the greens mellow significantly when exposed to prolonged heat in the presence of pork fats and sodium chloride. Simmering the cubed potatoes until their interior reaches complete translucency ensures they absorb the rendered bacon fats rather than remaining chalky in the center. Every element contributes to a deeply cohesive bowl where protein, fat, and complex carbohydrates balance mutual intensities without masking individual textures.
