Blitva - Croatian Swiss Chard and Potatoes
Blitva is a simple, wholesome dish hailing from the beautiful coastal regions of the Balkans, especially popular in Croatia and Montenegro. The name “Blitva” might sound exotic, but its ingredients are delightfully humble, consisting mainly of Swiss chard (also known as blitva) and potatoes.
Ingredients
- 1 kg potatoes peeled and cubed
- 1 kg Swiss chard
- 4 cloves gallic minced
- 1/3 cup extra virgin olive oil
- salt to taste
- black pepper to taste
Instructions
- Prepare the potatoes: Peel and cut the potatoes into 1-inch pieces. Put them in a large pot and fill it with water just until the potatoes are covered. Bring to a boil and then reduce to a simmer. Cook until the potatoes are fork-tender, about 15-20 minutes.
- Prepare the Swiss chard: While the potatoes are cooking, rinse the Swiss chard thoroughly. Remove the tough stems and chop the leaves into 1-inch wide strips.
- Cook the Swiss chard: Once the potatoes are done, add the Swiss chard to the same pot. Cover and cook for about 5 minutes, or until the chard is wilted. Drain well, leaving a small amount of water with the vegetables. This will give a slight broth which is typical for the dish.
- Add the garlic and olive oil: In a small saucepan, heat the olive oil over medium heat. Add the minced garlic and cook until it's fragrant but not browned, about 1-2 minutes. Pour the garlic and oil over the potatoes and chard. Gently mash the potatoes with a fork until desired consistency.
- Season and serve: Season with salt and pepper to taste. Toss everything together gently and serve warm.
- Dobar tek!
Notes
Cleaning Swiss chard: To clean Swiss chard, first remove the stems by holding the chard at the stem and stripping the leaves with your other hand, or by using a knife to cut along the stem. Rinse the leaves in a large bowl of cool water, gently agitating them with your hands to remove any dirt or grit. Rather than draining the water, lift the leaves out, leaving the dirt behind. Repeat this process with fresh water until no more dirt comes off the leaves, usually after two or three rinses. Once clean, pat the leaves dry with a towel or use a salad spinner to remove excess water, leaving them slightly damp. You can then chop the leaves to your preferred size for your dish. If you want to use the stems, they need longer cooking time. Chop them into small pieces and sauté them before adding the leaves.