Traditional Croatian Spinach Stew with Cream
This authentic Croatian spinach stew, known as 'Spinat Cuspajz,' is a time-honored dish passed down through generations, dating back over 200 years. My family has cherished this nourishing recipe, lovingly prepared by my great-grandmother, grandmother, and mother, creating a rich tapestry of history and flavor. This healthy meal, although made with pork fat, highlights the natural goodness of fresh spinach and is accented by a creamy texture. Be mindful not to reheat the spinach, as it can cause digestion issues. Embrace this delicious meal that's as nourishing for the soul as it is for the body.
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
Spinach leaves
1 kg (fresh, cleaned and stems removed)
Garlic
5 g (finely minced or 1 garlic clove)
Butter
10 g (unsalted)
Flour
1 tablespoon (all-purpose)
Cream
1 cup (cooking cream or fat milk (3.8%))
Ground nutmeg
1/4 teaspoon (optional)
Salt
to taste
Pepper
to taste
Instructions
1
Begin by thoroughly cleaning the fresh spinach leaves and removing any tough stems.
2
Bring a large pot of water to a boil. Once boiling, add the spinach leaves and blanch them for about 5 minutes until wilted and bright green.
3
Drain the spinach in a colander and let it cool slightly. Once cool enough to handle, chop the spinach finely with a large knife or use a food processor to mash.
4
In a separate pot, melt the butter over medium heat. Once melted, add the minced garlic, stirring for about a minute until fragrant.
5
Sprinkle in the flour and stir continuously to create a roux (a thickening agent). Gradually add cold water, whisking until it forms a smooth velouté sauce.
6
Add the chopped spinach to the roux, stirring well to combine. Slowly pour in the cream (or fat milk) while stirring continuously.
7
Season the mixture generously with salt and pepper, and add nutmeg if using.
8
Allow the stew to simmer for about 10 minutes, stirring occasionally, until heated through and well-blended. Serve hot, and enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the traditional name for this Croatian spinach stew?
The dish is traditionally known in Croatia as "Spinat Cuspajz."
How long has this recipe been passed down?
This recipe is a time-honored dish that has been passed down through generations for over 200 years.
Is it safe to reheat this spinach stew?
No, you should be mindful not to reheat the spinach stew as it can cause digestion issues.
How much spinach is required for this recipe?
The recipe requires 1 kg of fresh spinach leaves.
What is the first step in preparing the spinach?
The first step is to thoroughly clean the fresh spinach leaves and remove any tough stems.
How long should the spinach be blanched?
The spinach should be blanched in boiling water for about 5 minutes until it is wilted and bright green.
How should the spinach be processed after blanching?
Once cooled, the spinach should be chopped finely with a large knife or mashed using a food processor.
What is used to create the roux in this stew?
The roux is created by melting butter and stirring in all-purpose flour.
How much garlic is used in the recipe?
The recipe uses 5 grams of finely minced garlic, which is approximately one garlic clove.
What kind of sauce is formed before adding the spinach?
A smooth velouté sauce is formed by gradually adding cold water to the flour and butter roux.
Can I use milk instead of cooking cream?
Yes, you can use fat milk (3.8%) as an alternative to cooking cream.
What spices are recommended for seasoning the stew?
The stew is seasoned with salt, pepper, and an optional 1/4 teaspoon of ground nutmeg.
How long does the stew need to simmer?
The stew should simmer for about 10 minutes until it is heated through and well-blended.
Is this recipe considered healthy?
Yes, it is described as a healthy, nourishing meal that highlights the natural goodness of fresh spinach.
Does the recipe use butter or pork fat?
While the description mentions it was traditionally made with pork fat, the specific instructions use 10g of unsalted butter.
How many ingredients are in this recipe?
There are 8 ingredients in total: spinach, garlic, butter, flour, cream, nutmeg, salt, and pepper.
What type of flour is best for the thickener?
The recipe calls for one tablespoon of all-purpose flour.
What is the texture of the final stew?
The final stew has a rich, creamy texture.
Should I use hot or cold water when making the sauce?
The instructions specify gradually adding cold water to the roux while whisking.
Is the nutmeg a required ingredient?
No, the ground nutmeg is listed as an optional ingredient for extra flavor.
Can this dish be served cold?
The recipe recommends serving the spinach stew hot.
What is the purpose of blanching the spinach?
Blanching wilts the spinach and helps maintain its bright green color before it is chopped and added to the sauce.
Is this a vegetarian dish?
Yes, this dish is categorized as a vegetarian-friendly meal.
How should the garlic be prepared?
The garlic should be finely minced before being added to the melted butter.
What is the significance of 'Spinat Cuspajz' in Croatian culture?
It is a traditional, multi-generational family recipe that represents a rich tapestry of history and flavor.
How much cream is needed for the recipe?
The recipe requires 1 cup of cooking cream or fat milk.
What should I do if the sauce is not smooth?
The instructions suggest whisking continuously while adding water to the roux to ensure a smooth velouté.
Are the spinach stems included in the dish?
No, the instructions state that any tough stems should be removed during the cleaning process.
How many servings does this recipe make?
The specific number of servings is not provided, but it uses 1 kg of spinach as the base.
Is this recipe easy to follow for beginners?
Yes, the instructions are straightforward, involving blanching, creating a simple roux, and simmering.