Croatian spinach stew (“špinat cuÅ¡pajzâ€)
This recipe is at least 200 years old. My grand-grandmother was preparing spinach that way, my, grandmother was preparing that way, my mother was preparing that way, so I am preparing it that way. One important fact: never re-heat the spinach – you will have digestion problems.
- Preparing Time: 20 minutes
- Total Time: 30 minutes
- Served Person: 4
spinach
stew
garlic
lunch
side dish
croatian
dinner
spring
comforting
lunch
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
pescatarian
- pepper
- 1 salt
- 10 g butter
- 1000 g spinach leaves (fresh not frozen)
- 5 g garlic (or one garlic clove finely minced)
- 1 spoon flour
- 1 cup cream (cooking cream or fat milk 3, 8%)
- 1/4 teaspoon nutmeg (grounded – optional)
- 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
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 veloutèâ€. Add mashed spinach pour milk (or cream) season with salt and pepper. Nutmeg is optional. Cook for 10 minutes.
