Best 4 Croatian Kale Stew Kelj Cuspajz Recipes
The Croatian kale stew kelj cuspajz is a traditional dish that is deeply rooted in the country's culinary heritage. It is a hearty and flavorful stew that is typically made with kale, potatoes, carrots, celery, onions, and garlic. The stew is often seasoned with paprika, salt, and pepper, and is sometimes enriched with the addition of meat, such as sausage, bacon, or ham. Kelj cuspajz is a versatile dish that can be served as a main course or as a side dish, and it is often enjoyed during the colder months of the year.
Here are our top 4 tried and tested recipes!
CROATIAN KALE (SAVOY CABBAGE) STEW (KELJ CUSPAJZ)
This recipe is at least 200 years old. My grand-grandmother was preparing savoy cabbage 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.
Provided by nitko
Categories Stew
Time 30m
Yield 4 portions, 4 serving(s)
Number Of Ingredients 7
Steps:
- Wash the savoy cabbage and cut it in 1 inch pieces.
- Preheat the water and when it boils put the savoy cabbage in it and leave it boil for one minute.
- During this operation prepare this: put lard in a pot, heat it and add finely sliced garlic and bacon (pancetta), brown flour in lard (but not too brown).
- Add ground paprika and just few drops of cold water to make "zafrig" (a kind of "sauce veloutè").
- Take out savoy cabbage 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.
Nutrition Facts : Calories 228.9, Fat 14.8, SaturatedFat 5, Cholesterol 20, Sodium 259.8, Carbohydrate 19.3, Fiber 6.5, Sugar 4.3, Protein 7.5
CROATIAN KALE STEW (KELJ CUSPAJZ)
Steps:
- 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 fat in a pot, heat it and brown flour in fat (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 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.
CROATIAN KALE STEW (KELJ CUSPAJZ)
Number Of Ingredients 7
Steps:
- Wash the kale and cut it in 1 inch pieces. 2Preheat the water and when it boils put the kale in it and leave it boil for one minute. 3During this operation prepare this: put lard in a pot, heat it and add finely sliced garlic and bacon (pancetta), brown flour in lard (but not too brown). 4Add ground paprika and just few drops of cold water to make "zafrig" (a kind of "sauce veloutè"). 5Take out kale with hollow spoon, add sliced potato in small cubes and water you have cooked kale in it. 6Season with salt and pepper and cook until potato is soft (10-20 minutes). 7Serve as a side dish to steaks, sausages, dried smoked ham etc.
LAMB AND KALE STEW
Make and share this Lamb and Kale Stew recipe from Food.com.
Provided by Colby S.
Categories < 4 Hours
Time 2h30m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Rinse and pat dry lamb, allow lamb to come to room temperature Then brown the lamb in oil, in batches. (A nice steel pot would probably produce better meat brownings). Remove meat to the side.
- Pour out the oil but keep the brownings.
- Release the brownings with some tomato paste and a 28 0z can of whole tomatoes, stirring, and chopping up the tomatoes.
- Add meat back in, and stew or 1.5 hrs, with salt, pepper, and garlic, per your taste. Add water to just cover, if needed. (I offset the water with more tomato paste).
- Add red potatoes, chopped onions, chopped kale, rosemary, and carrots.
- More water, if needed. (You're looking to keep just covered, or just shy of covered).
- Stew until both carrots and potatoes are tender but not mushy. Carrots can be a bit more firm than the potatoes. I like it that way.
Nutrition Facts : Calories 449.1, Fat 24.1, SaturatedFat 8.5, Cholesterol 100, Sodium 184.4, Carbohydrate 28.2, Fiber 5.9, Sugar 9.3, Protein 31.5
Tips:
- When selecting kale, choose bunches with deep green, tender leaves. Avoid kale with yellow or wilted leaves.
- Rinse the kale thoroughly before using to remove any dirt or debris.
- To remove the tough stems from the kale, hold a leaf by the stem and run a sharp knife along either side of the stem. The leaves will fall away from the stem.
- If you don't have time to make the stew right away, you can store the chopped kale in a resealable bag in the refrigerator for up to 3 days.
- This stew is also a great way to use up leftover vegetables. Feel free to add any vegetables that you have on hand, such as carrots, celery, or potatoes.
- Serve the stew with a side of crusty bread or mashed potatoes.
Conclusion:
Croatian Kale Stew (Kelj Cuspajz) is a hearty, flavorful stew that is perfect for a cold winter day. It is made with simple ingredients and is easy to make. The kale gives the stew a slightly bitter flavor, which is balanced out by the sweetness of the onions and carrots. The stew is also thickened with flour, which makes it creamy and satisfying. Whether you are a fan of kale or not, you are sure to enjoy this delicious stew.
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