Blitva (Croatian Potatoes and Swiss Chard)
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. Add a little or a lot of garlic, chef’s choice!
Servings: 4 to 6
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
Calories: 261.5kcal | Carbohydrates: 31g | Protein: 3.8g | Fat: 14.4g | Saturated Fat: 2g | Polyunsaturated Fat: 1.7g | Monounsaturated Fat: 10.3g | Sodium: 625.3mg | Potassium: 759.3mg | Fiber: 4.5g | Sugar: 1.5g | Vitamin A: 611.8IU | Vitamin C: 33.8mg | Calcium: 29mg | Iron: 1.8mg
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