Croatian Spinach Stew (“špinat čušpajz”)
From nitko 10 years ago
- 30 min to make
- Serves 4
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.
Ingredients
- 1000 g spinach leaves (fresh, not frozen) shopping list
- 5 g garlic (or one garlic clove, finely minced) shopping list
- 10 g butter shopping list
- 1 spoon flour shopping list
- 1 cup cream (cooking cream, or fat milk 3, 8%) shopping list
- ¼ teaspoon nutmeg (grounded – OPTIONAL) shopping list
- salt shopping list
- pepper shopping list
How to make it
- 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.
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