Croatian Spinach Stew (Špinat čušpajz)
This recipe is at least 200 years old. My grand-grandmother prepared spinach this way, my grandmother prepared it this way, my mother prepared it this way, so I prepare it this way. One important fact: never re-heat the spinach – you will have digestion problems.
This recipe is at least 200 years old. My grand-grandmother prepared spinach this way, my grandmother prepared it this way, my mother prepared it this way, so I prepare it this way. One important fact: never re-heat the spinach – you will have digestion problems.
- Carbohydrate 15.41272625 g
- Cholesterol 44.975 mg
- Fat 14.72894125 g
- Fiber 6.05347511863708 g
- Protein 9.4073175 g
- Saturated Fat 8.71085 g
- Serving Size 1 1 Serving (319g)
- Sodium 236.8755 mg
- Sugar 9.35925113136292 g
- Trans Fat 1.1442975 g
- Calories 212 calories
Step-by-step
- Clean the spinach leaves and put them in boiling water for 5 minutes.
- Drain the leaves and using large knife (or multi-practice machine) cut them to mash.
- Take a pot, melt butter, add flour and garlic, and add cold water to make a kind of “sauce veloutè†.
- Add mashed spinach pour milk (or cream) season with salt and pepper. Nutmeg is optional.
- Cook for 10 minutes.
Equipment and Tool Selection
Processing a full kilogram of raw greens requires adequate hardware. A large stockpot is mandatory for the initial five-minute boil, ensuring leaves submerge fully without overcrowding. When transitioning the cooked greens into a uniform mash, a heavy chef knife on a sturdy wooden board yields better textural control than a food processor, which easily over-processes tender foliage into liquid.
Building the Roux Foundation
Creating the thickening agent demands attentiveness at the stove. Melt exactly ten grams of butter over medium-low heat, then whisk in the flour and minced garlic simultaneously. Whisking continuously prevents scorching while cooking out the raw cereal taste for roughly one minute before introducing the cold liquid.
Storage and Reheating Caution
Preparing this dish in advance requires adherence to specific consumption windows. Traditional food handling guidelines advise consuming the stew immediately upon completion rather than storing leftovers, as reheating cooked leafy greens can degrade both texture and overall quality.
