Blitva or Croatian-style Swiss Chard and Potatoes is a healthy, easy and delicious side dish. Serve with a Mediterranean-themed meal or top with an egg for a delicious and healthy breakfast or brunch.
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Why you'll love this recipe
Blitva means swiss chard in Croatian. Variations of this dish are found all over the Dalmatian region of Croatia. The recipe is quite simple – just swiss chard, potatoes, garlic and olive oil. But the combination is magical and also quite versatile.
While it is traditional to make this dish with chard, any firm leafy green will work. For example, I used collard greens and Lacinato kale. What a great way to add additional nutrition to your potato dish and travel through your food by enjoying a regional dish from Croatia!
Blitva is a perfect side dish with meat or fish but also pairs beautifully with a poached egg for brunch or all by itself as a hearty and healthy snack.
Ingredients you'll need
Blitva is a simple dish that delivers flavor greater than the sum of its minimal parts!
- Idaho® Potatoes: You can use Yukon Golds or Russets - either would be a great choice here.
- Swiss Chard or other dark leafy greens: As mentioned above, blitva means swiss chard but I've also used collards and lacinato kale. The key is to use a dark, firm leafy green.
- Garlic: Garlic is key in this dish but feel free to dial it up or down to fit your taste.
How to make this recipe
1. Cook the potatoes - either using the standard boil in water method or use the microwave, as I did. You want the potatoes to be just tender.
2. Add the oil and sliced garlic to a large sauté pan and let the garlic cook and flavor the oil.
3. Put the potatoes into the garlicky oil and let them cook until they start browning. Season with salt and pepper then remove the potatoes and garlic to a bowl.
4. Place the greens in the pan to cook, adding additional salt and pepper and chili flakes if you want.
5. Now add the potatoes and garlic back into the pan and toss to combine. Taste for seasoning again.
Expert Tips and FAQ
- Watch the sliced garlic when it's cooking in the oil. If it's already browning when you add the potatoes, you might want to remove the garlic slices before you put the potatoes in so they don't overcook and become bitter.
- Swiss chard is the regionally accurate green to use for this dish, but don't be afraid to try other dark leafy greens as you see in this picture - collards and kale for example.
- If you use chard, remember to remove the leafy green from the stems. You'll need to cook the stems a bit longer than the leafy green part of the vegetable.
Blitva is the Croatian word for swiss chard and the word for this greens and potato dish. Chard grows locally in the Dalmatian region and is eaten and served frequently both at home and in restaurants.
As I mentioned above, any firm leafy green will work, but here are a few of the best choices: collard greens, lacinato kale, mustard greens, turnip greens, beet greens and even bok choy could work!
This dish is delicious hot out of the pan when the potatoes are crispy, but you can do some prep work ahead of time so all you have to do is sauté the potatoes and greens shortly before you are ready to eat. Cook the potatoes ahead until just tender, chop your greens and have your garlic sliced and ready to go.
I would do a quick sauté in a small pan stove top and maybe even eat them for breakfast with an egg cooked along side!
Make it a meal with these main courses:
Roasted Chicken with Clementines and Fennel
Roasted Chicken with Jerusalem Artichokes and Lemon
Lemony Flank Steak with Pomegranate Molasses
Pork Piccata with Lemon and Capers
Grilled Mahi Mahi Foil Packets
And check out my other Idaho® Potatoes recipe: Harissa Roasted Potatoes with Preserved Lemon Gremolata
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Blitva: Croatian-style Greens and Potatoes
Beth LeeIngredients
- 1.5 pounds Idaho® potatoes peeled, ¾-inch dice
- 1 bunch swiss chard or an equivalent amount of firm leafy greens such as kale or collards
- â…“ cup olive oil
- 5 cloves garlic sliced
- Kosher salt and pepper to taste
- Red pepper flakes to taste optional
Instructions
- Cook the potatoes until just tender in a wide microwaveable dish, covered, for about 6 minutes. Length of time will depend on your microwave, so start checking at about 4 minutes. You want the potatoes just fork tender but not too soft, since they will be cooked in the sauté pan for a few minutes as well.
- In a large unheated sauté pan, add the olive oil and sliced garlic. Turn heat to medium and allow the garlic flavor to permeate the oil. Once the oil begins to bubble and the garlic begins to cook, turn heat to medium high and add the microwaved, tender potatoes. Cook until potatoes begin to brown on the edges. This will take 3 – 5 minutes. Season with salt and pepper. Remove the potatoes and garlic to a bowl, reserving the oil in the sauté pan.
- Add the greens to the pan and cook on medium high heat. If using chard, add the stems to the pan first, cook for a minute or so then add the leafy green part. Cook for about 3 minutes total, adding additional salt and pepper and some hot pepper flakes if you like.
- Add the potatoes back in to the pan and mix to combine with the greens. Taste for seasoning, adjust if needed and serve.
Notes
- Watch the sliced garlic when it's cooking in the oil. If it's already browning when you add the potatoes, you might want to remove the slices before you put the potatoes in so they don't overcook and become bitter.
- Swiss chard is the regionally accurate green to use for this dish, but don't be afraid to try other dark leafy greens such as collards and kale for example.
- If you use chard, remember to remove the leafy green from the stems. You'll need to cook the stems a bit longer than the leafy green part of the vegetable.
- Idaho® red or Yukon gold potatoes would be delicious in this dish as well.
- You can also use a higher ratio of greens or potatoes to your preference.
Rosemary Mark
Delish with a huge farmers market bunch of rainbow chard. My husband said oh wow, love the potatoes! Next time I might remove the garlic before adding the potatoes, so then the potatoes brown longer.
Beth Lee
Yes - that is an idea I've been toying with just to be sure you don't end up with burned garlic or underdone potatoes. Always tinkering! Glad you liked it. It's so simple and yet such a lovely combination and great with an egg on it!
Rosemary
I'll totally make this soon! Great reminder post for your fab recipes 🙂 #alwaystrynewrecipes!
Beth Lee
You are the best tryer of new recipes ever. You always have something to inspire us with!
Promocodeshub
Really it looks awesome! Thank you for sharing easy home made CROATIAN-STYLE GREENS AND POTATOES.
Laura
I am always looking for new ways to use my garden's chard harvest. This looks like a perfect combination of deliciousness!
Beth Lee
I love when delicious and easy are in the same recipe :-).
Jenni
Simple and delicious--I love this recipe! Garlic makes everything better, too! I bet I could even use cabbage for sort of a play on bubble and squeak!
Beth Lee
Yes - that would be excellent! So comforting and Eastern European and kind of Southern and British all at the same time. What could be better?