Garlic Spinach Sautéed In Milk (Ćušpajz od Špinata)
Garlic spinach sautéed in milk (ćušpajz od špinata) is the creamiest, tastiest way to prepare these humble greens into a restaurant-worthy, velvety side dish. It pairs beautifully with everything from eggs to roast to mashed potatoes. Shall we?
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Background
Seasonal greens such as spinach are a staple on the Balkan table. Today's sautéed version is a timeless side worth bringing into your rotation.
The recipe calls for quick parboiling and a finish in a creamy, garlicky sauce. This technique softens the spinach, making it silky without overpowering its mild flavor.
Though the recipe is simple it's very effective. In just a few minutes a huge pile of spinach cooks down into a rich and comforting side dish.
Whether it's served next to eggs, roasted meat, or a plate of warm potatoes, silky spinach sautéed in milk with a touch of butter and garlic quietly betters any meal.
Why You'll Love This Recipe
- 🍽️ Versatile Side. Spinach pairs fantastically with anything from ground beef rissoles to soft, homemade bread.
- 🥬 Simple & Satisfying. Although it takes minimal time and experience, it produces an incredible flavor.
- 🍶 Velvety Beyond Belief. A light roux and milk add the richness and comfort level to sautéed spinach.
Ingredients
Here's all you need to make garlicky milk spinach.
- Fresh spinach. The fresher the better. Clean deeply and thoroughly.
- Butter. Ghee or lard will do the trick also.
- Garlic. (Not pictured.) In addition to spinach, key player in this recipe.
- Flour. Helps thicken the roux. Most types will do.
- Milk. Gives the creamy factor to the sauce. Also most types should work.
- Seasonings. Your choice, but we like the bouillon and salt/pepper combo.
Instructions
Here's how to make this amazing side!
Step 1. Parboil the spinach.
Step 2. Make the roux.
Step 3. Add spinach, milk and seasonings.
Spinach Pairs Beautifully With
Here are a few dishes sautéed spinach goes great with:
Handling
Serve garlic spinach sautéed in milk warm as a side dish. It pairs extremely well with most meats, breads, and mashed veggies.
It's best to consume the same day, as the ingredients are volatile. Keeping it in the fridge overnight is ok, however it won't taste nearly as good the next day.
We recommend you keep it at room temperature for a couple of hours, then discard what you don't plan on eating.
Reheat gently on the stovetop over low heat. Stir occasionally. If the spinach thickens too much, add some milk to loosen the sauce.
Recipe FAQs
Sure, but only if you must. We find frozen spinach too watery, and the recipe usually turns soggy for us.
However, if frozen spinach is all you have on hand, give it a try. Thaw it completely and squeeze out as much excess water as possible before making the sauce.
Some of our readers have had success with it.
Spinach has a lot of water. After parboiling, drain it really well. Furthermore, allow the sauce to simmer so it thickens properly.
Yes . However the sauce will be thinner. The flour forms the roux. This roux supports the creamy, velvety texture of the dish.
Absolutely! The sky is the limit.
A squeeze of lemon, or a sprinkle of parmesan (or another hard cheese) can add another layer of flavor while still keeping the simplicity of the dish in tact.
Thoughts?
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Prijatno, Dobar Tek, and Bon Appetit!
Garlic Spinach Sautéed in Milk
Ingredients
- 16 ounces fresh spinach
- 2 tablespoons butter
- 2 garlic cloves minced
- 1 tablespoon white flour
- 7 ounces milk
- salt to taste
- (optional) bouillon cube or a pinch of Vegeta
Instructions
- Parboil the spinach. In a large pot, bring fresh spinach to a boil. Cook for 1 minute. Drain well, then chop roughly.
- Make the roux. In a small pot melt the butter over medium heat. Add the minced garlic and stir briefly. Continue by adding in the flour and continuously stirring. Cook until fragrant and lightly golden (about 1–2 minutes).
- Add spinach and milk. Add in the blanched spinach, and pour in the milk while stirring. Bring everything to a gentle boil, frequently stirring. Let it boil about 2 minutes until slightly thickened.
- Finish it up. Season with salt (and bouillon if using), stir once more, then remove from heat. Serve warm as a side.
- Serve warm with meats, breads, or mashed veggies. Spinach is best eaten the same day; refrigerate leftovers up to 1 day, but only if you must. The taste is not great the day after, and you're better off making the spinach from scratch again.Reheat gently on low, adding a splash of milk if needed. Discard any leftovers left at room temperature for more than a couple of hours.
Have loved this dish since my Serbian Nana made it for me when I was a child. You can substitute minced yellow onion for the garlic, and you CAN use frozen and thawed, well-drained, squeezed and patted-dry spinach!
Cher,
good to know! We'll be updating it soon so any tips are welcome. Thanks for the comment.