Blitva is a rustic coastal dish from Croatia of garlicky Swiss chard and tender potatoes sautéed in grassy extra virgin olive oil. This hearty vegetarian side dish is simple and satisfying, a great way to round out any spread.
On a recent food and wine-soaked vacation in Croatia, I met and fell in love with blitva. A simple but stunning combo of boiled potatoes, leafy Swiss chard, and garlic sauteed in extra virgin olive oil. It is so much more than a sum of its humble parts.
As soon as I returned stateside, I began making my one-pan version of blitva often. It’s easy to throw together and goes so well with every Mediterranean meal I throw at it, from fish to grilled meats.
Blitva is a non-recipe of sorts; it was slightly different everywhere I ordered it. Some versions were so garlicky I had dragon breath all day, others were quite mild. Some chefs smooshed the potatoes into the chard so it looked like (very green) mashed potatoes, while others left the potatoes chunky, like a warm potato salad with loads of greens.
That is to say, blitva is nothing if not versatile. It’s also quick to make, healthy, and comforting all in one dish. Now that you’ve been introduced, I predict you’ll be making this Croatian side dish often, just like I do.
Table of Contents
Blitva Ingredients
One key to blitva is the olive oil. Croatia produces some of the tastiest olive oil I’ve ever had, alas I didn’t dare take any home in my suitcase. Back stateside, I use Private Reserve Greek Extra Virgin Olive Oil to approximate the grassy, fruity flavor. Use the best olive oil you have and you’ll be rewarded with a beautifully flavorful dish. Here’s everything you’ll need:
- Swiss chard: Blitva means “chard” in Croatian, so the dish is traditionally made with the namesake greens. Look for chard with light colored stems (white, yellow, light pink). Red chard will stain the potatoes pink, which won’t affect the taste, but will look kind of Barbie. Feel free to substitute other leafy greens like kale, collards, or spinach, too.
- Yukon Gold potatoes: Waxy potatoes will hold their shape better than russets and they lend a buttery note to this dish.
- Garlic: The amount of garlic in this dish is adjustable. For a milder (more kid-friendly) dish, use 1 to 2 cloves. If you’re a garlic lover, go full vampire slayer and add 6. Use thinly sliced garlic (as opposed to minced); it will infuse the oil with flavor with less danger of it burning.
- Extra virgin olive oil: Use the very best oil you have on hand; it’s an important flavor in this minimalist dish.
- Salt enhances the simple flavors in blitva.
- Red chiles: Adding chiles isn’t traditional, but I love the sweet-hot kick that Aleppo pepper gives this dish. You can substitute jarred Calabrian chilies, use a smaller quantity of red pepper flakes, or omit the chiles altogether.
How To Make Blitva
This is a one-pan side dish that comes together quickly after just a little prep. Be sure to have all your mise en place ready before you start.
- Get ready: Wash 1 (8 to 12-ounce) bunch Swiss chard (preferably one with white or yellow stalks) thoroughly to remove grit. Drain and tear the leaves into bite-sized pieces and dry them in a salad spinner. Thinly slice the chard stalks and keep them separate. Peel 1 1/2 pounds of Yukon gold potatoes and cut them into 1 to 1 1/2-inch chunks. Thinly slice 1 to 6 garlic cloves.
- Cook the potatoes: Simmer the potatoes in a large, covered skillet with 2 cups of water and 1 teaspoon of salt until they’re fork-tender. Drain in a colander set in the sink.
- Sauté the chard and garlic. Rinse out the skillet and dry. Add 1/4 cup olive oil and set over medium heat. When the oil is warm, add the chard stems and garlic and saute, stirring frequently, until the chard is crisp-tender and the garlic is fragrant but not colored, 3 minutes. Watch carefully, stir often, and adjust heat to make sure the garlic doesn’t burn. Add the chard leaves in large fistfuls, stirring with tongs to wilt the leaves. Add a pinch of salt and 1 tablespoon chopped jarred Calabrian chilies or 1/2 teaspoon Aleppo pepper, and cook, stirring gently, until the chard is wilted and tender, 3 minutes.
- Finish and serve: Add the potatoes to the pan and cook, stirring to combine everything. Break up some of the potatoes into small pieces, if desired. Taste and add salt and pepper if needed. Serve, drizzled with additional olive oil.
What To Serve With Blitva
The first time I had blitva was at a seaside seafood restaurant where it came with every order of grilled whole fish. It was the perfect meal when paired with a stellar bottle of Pošip, Croatia’s crisp white wine. The simple deliciousness of that meal, set along the gentle lapping waves of the Adriatic, will be burned in my happy vacation brain forever.
Since I first discovered blitva, I’ve served it alongside roast chicken, grilled lamb chops, and as a vegetarian main, with fried eggs on top. The leftovers taste so good, I always look forward to blitva in a bowl with a dollop of Greek yogurt as a work-from-home lunch the next day.
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Blitva (Croatian Potatoes and Swiss Chard)
Ingredients
- 1 (8 to 12-ounce) bunch Swiss chard (preferably one white or yellow stalks)
- 1 1/2 pounds Yukon gold potatoes, peeled and cut into 1-inch chunks
- 1 teaspoon salt, plus more for seasoning
- 4 tablespoons extra virgin olive oil, plus more for garnish
- 1 to 6 garlic cloves, thinly sliced
- 1/2 teaspoon Aleppo pepper or 1 tablespoon chopped jarred Calabrian chilies (optional)
Instructions
- Get ready. Wash and dry the Swiss chard leaves thoroughly to remove grit. Pull the leaves off the center stalk and tear into bite-size pieces. Thinly slice the stalks. Set aside separately.
- Cook the potatoes. Put the potatoes in a large skillet with a lid. Add 2 cups of water and 1 teaspoon of the salt and bring to a boil over high heat. Cover, reduce heat to medium low and cook until the potatoes are tender when pierced with a fork, 8 to 10 minutes. Drain in a colander.
- Sauté the chard and garlic. Rinse out the skillet and dry. Put the oil in the skillet and set over medium heat. When the oil is warm, add the chard stems and garlic and saute, stirring frequently, until the chard is crisp-tender and the garlic is fragrant but not colored, 3 minutes. Add the chard leaves in large fistfuls, stirring with tongs to wilt the leaves. Add a pinch of salt and the optional chilies/chile flakes and cook, stirring gently, until the chard is wilted and tender, 3 minutes.
- Add the potatoes and serve. Stir in the potatoes and toss to combine. Mash the potatoes a bit with the back of a spoon, if desired. Season with additional salt and pepper to taste. Drizzle with a few tablespoons of olive oil immediately before serving, if desired. Serve immediately.
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil and Aleppo pepper used in this recipe.
- Blitva means “chard” in Croatian, so the dish is traditionally made with the namesake greens. That said, by all means substitute other leafy greens like kale, collards, or spinach if that is what you have on hand.
- How to store: Leftover blitva can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet with a splash of olive oil over medium low heat until piping hot. Alternatively, microwave in a covered bowl on high until hot.
Nutrition
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