Aahh back from lovely Croatia…and on every menu in Croatia, there’s blitva. A simple side dish that’s so delicious I ordered it every time we ate out. A lovely combination of swiss chard, couple of potatoes, few cloves of garlic and olive oil. It usually accompanies grilled fish or meat but it’s a great side dish that can go with any meal or on its own.
Swiss chard is also commonly known as silverbeet, spinach beet, perpetual spinach, crab beet and mangold. It provides over 700% of your daily needs for vitamin K and over 200% of daily vitamin A needs in just one cup (you can read more here about other great nutritional benefits). Start by washing and cutting the swiss chard into strips…
I’m very happy in Croatia as they love using garlic. I’ve added quite a lot in my recipe but it doesn’t overpower the dish at all. Simmer for a minute until soft but not allowing it to brown.
At the same time, boil the potato chunks in water then add them to the garlic and cook for a few minutes so it soaks up the flavours…
Now add the Swiss chard, season and toss, and let it wilt down for a couple of minutes…
Once wilted, drizzle a little oil if desired and serve warm. Enjoy!
- 3 medium yellow potatoes, peeled and cut into small chunks
- 3 T olive oil
- 5 medium garlic cloves, chopped finely
- 1 large bunch of swiss chard (any tough stalks removed) cut into large ribbons strips
- Peel, chop the potatoes into 2cm cubes and boil 6 -8 minutes unitl cooked. Drain and set aside.
- Add olive oil and garlic in a large saucepan and cook on low to medium heat for 2 mins (garlic should be soft but not browned)
- Add the potatoes and stir until the potatoes 5-7 mins
- Add half of the swiss chard, sprinkle with himalayan salt and stir in with the potatoes.
- Add the remaining chard and cook until the greens have wilted, 3-4 minutes.
- Season with additional salt, if needed, and freshly ground black pepper.
- Serve hot or at room temperature.