Croatian kale stew (“kelj cušpajz”)

Croatian kale stew (“kelj cušpajz”)
Croatian kale stew (“kelj cušpajz”)
This recipe is at least 200 years old. My grand-grandmother was preparing kale that way, my, grandmother was preparing that way, my mother was preparing that way, so I am preparing it that way. This is very healthy meal, although it is prepared on lard.
  • Preparing Time: 40 minutes
  • Total Time: 50 minutes
  • Served Person: 4
kale stew potatoes lunch side dish croatian winter savory lunch savoryside white meat free tree nut free nut free contains gluten contains red meat shellfish free dairy free
  • 1 tablespoon flour
  • 150 g bacon (smoked dried)
  • 200 g potato
  • 1 teaspoon paprika (red dried, grounded)
  • 700 g kale (one medium kale “head”)
  • 50 g lard (or oil)
  • 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

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.

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