Croatian Spinach Stew Spinat Cuspajz Recipes

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CROATIAN SPINACH STEW ( SPINAT CUSPAJZ")



Croatian Spinach Stew ( Spinat Cuspajz

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. This is very healthy meal, although it is prepared on pork fat. One important fact: never re-heat the spinach - you will have digestion problems.

Provided by nitko

Categories     Stew

Time 15m

Yield 4 portions, 4 serving(s)

Number Of Ingredients 8

1 kg spinach leaves (fresh, not frozen)
5 g garlic or 1 garlic clove, finely minced
10 g butter
1 tablespoon flour
1 cup cream (cooking cream, or fat milk 3, 8%)
1/4 teaspoon ground nutmeg (optional)
salt
pepper

Steps:

  • Clean the spinach leaves and put them in boiling water for 5 minutes.
  • Drain the leaves and using large knife (or multi-practic 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.

Nutrition Facts : Calories 258.8, Fat 21.5, SaturatedFat 13, Cholesterol 71.7, Sodium 232.4, Carbohydrate 12.8, Fiber 5.6, Sugar 1.1, Protein 8.8

CROATIAN SPINACH STEW (“SPINAT CUSPAJZ”)



CROATIAN SPINACH STEW (“SPINAT CUSPAJZ”) image

Categories     Vegetable     Stew     Lunch

Yield 4 people

Number Of Ingredients 8

1 kg spinach leaves (fresh, not frozen)
5 g garlic (or one garlic clove, finely minced)
10 g butter
1 spoon flour
1 cup cream (cooking cream, or fat milk 3, 8%)
¼ teaspoon nutmeg (grounded - OPTIONAL)
salt
pepper

Steps:

  • 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.

SPINACH STEW



Spinach Stew image

A favorite of mine. I grew up eating this and thinking that I should be as strong as Popeye :). If the allspice is too much for you, use half the quantity.

Provided by Engineer in the Kit

Categories     Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

1 (10 ounce) package frozen chopped spinach, thawed
1/2 lb ground beef
1 medium onion, chopped
1 tablespoon olive oil
1 teaspoon ground allspice
4 garlic cloves, minced
1/4 cup lemon juice

Steps:

  • Boil enough water in a pot to cover the spinach. Add chopped spinach, bring to a boil for 3 minutes. Remove and drain. Put aside.
  • Sauté onion with olive oil over moderate heat until transparent. Stir in meat and allspice until tender.
  • Stir in garlic and spinach. Mix well. Add 1 cup of water. Cook over moderate heat for 20 minutes or until tender.
  • Add lemon juice and stir. Garnish with pine nuts. Serve accompanied with cooked rice.

Nutrition Facts : Calories 194.8, Fat 12.5, SaturatedFat 4, Cholesterol 38.6, Sodium 91.9, Carbohydrate 8.5, Fiber 2.8, Sugar 2.2, Protein 13.9

GHANAIAN SPINACH STEW WITH SWEET PLANTAINS



Ghanaian Spinach Stew With Sweet Plantains image

This recipe is an adaptation of the smoky spinach stew served at Papaye, Samuel Obeng's restaurant in the Bronx. Built on a base of onions and ginger sauteed in palm oil, made fiery with habanero, and thickened with ground pumpkin seeds and tomatoes, the stew calls for African smoked, dried shrimp powder; its flavor is amazing. (Asian versions are typically unsmoked and chewier.) But smoked paprika and fish sauce make a serviceable substitute.

Provided by Francis Lam

Categories     dinner, lunch, main course

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 12

1/2 cup palm oil or vegetable oil
1 medium red onion, chopped
4 cloves garlic, minced
3 tablespoons minced ginger (1 ounce)
1 habanero chile, seeds and ribs removed, minced (include seeds if you love heat)
Kosher salt
1 tablespoon tomato paste
2 1/2 pounds plum tomatoes, chopped
3/4 cup egusi or raw shelled pumpkin seeds
4 teaspoons African smoked dried shrimp powder (or 2 1/2 teaspoons smoked paprika plus some fish sauce)
1 pound spinach, washed, dried and roughly chopped
3 large sweet (yellow) plantains, peeled and boiled in salted water until just tender

Steps:

  • In a Dutch oven, warm the palm oil over medium heat, and add the onions, garlic, ginger, chile and a couple pinches of salt. Cook, stirring frequently, until the onions are golden brown and sweet, about 15 minutes. Stir in the tomato paste, and cook for 3 minutes. Add the tomatoes and a few generous pinches of salt. Bring to a boil, lower heat to a simmer and partly cover the pan. Simmer, stirring occasionally, until the sauce has cooked to a rich tomato-soup consistency, about 25 minutes.
  • Meanwhile, pulse the egusi or pumpkin seeds in a food processor or blender to a fine powder, until it just starts to get clumpy. (Do not overprocess into a butter.) Remove to a bowl.
  • When the tomatoes have reduced, add the shrimp powder (or smoked paprika and fish sauce to taste), and simmer 2 minutes. Stir in water, a tablespoon at a time, to the bowl of egusi powder until it is a loose paste. Add the egusi paste on top of the tomato sauce, and spread it out. Cover the pan, and cook 5 minutes.
  • Stir the sauce all together; it will look like a thick porridge. Add a few splashes of water, and increase heat to a boil. Stir in the spinach, until wilted and tender. Taste, season with salt (or more fish sauce, if using) and serve with boiled sweet plantains.

Nutrition Facts : @context http, Calories 431, UnsaturatedFat 15 grams, Carbohydrate 45 grams, Fat 27 grams, Fiber 8 grams, Protein 11 grams, SaturatedFat 11 grams, Sodium 994 milligrams, Sugar 21 grams, TransFat 0 grams

CHICKPEA, CHORIZO & SPINACH STEW



Chickpea, chorizo & spinach stew image

For a healthy, warming supper that takes little effort or time, you can't beat this simple one-pan dish

Provided by Thomasina Miers

Categories     Dinner, Lunch, Main course

Time 30m

Number Of Ingredients 13

3-4 tbsp extra-virgin olive oil
1 onion , chopped
1 carrot , finely diced
1 celery stick, finely diced
few thyme sprigs
2 bay leaves
2 garlic cloves , finely chopped
200g chorizo , diced
¼ tsp cinnamon
1 tsp hot smoked paprika
2 x 410g/14oz cans chickpeas , rinsed and drained
1-2 tbsp sherry vinegar
400g bag spinach leaves, washed and drained

Steps:

  • Heat the oil in a large pan, then gently fry the onion for 3-4 mins until it begins to soften. Stir in the carrot, celery, thyme and bay leaves. Season, then cook for 2-3 mins, stirring occasionally. Add the garlic, chorizo, cinnamon and smoked paprika. Gently fry until the vegetables soften and the chorizo starts to release its oils and crisp up.
  • Stir in the chickpeas, vinegar and 150ml water, then bring to a simmer for 1-2 mins until the chickpeas have heated up. Add the spinach, then stir through the chickpeas until it wilts a little. Remove from the heat, season to taste, then serve warm with crusty bread.

Nutrition Facts : Calories 487 calories, Fat 33 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 6 grams sugar, Fiber 8 grams fiber, Protein 23 grams protein, Sodium 3.36 milligram of sodium

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