Blitva sa Krompirom
The Quirky Foodster Team
Ingredients
- Swiss chard, washed and chopped — 1 bunch
- Potatoes, peeled and cubed — 2
- Garlic, minced — 3 cloves
- Olive oil — 3 tbsp
- Salt and pepper — to taste
Method
- Boil the potato cubes in salted water until just tender, about 10–12 minutes; drain.
- In the same pot, blanch the chard briefly for 2–3 minutes until wilted; drain well.
- Heat the olive oil in a frying pan and sauté the garlic until fragrant.
- Add the boiled potato and blanched chard to the pan, tossing gently to combine.
- Season with salt and pepper and cook for a further 2–3 minutes until heated through.
- Serve warm.
Introduction: Swiss chard and potato gently sautéed with garlic and olive oil, a light, coastal-style side dish popular along Montenegro’s Adriatic coast.
Cultural Background: Blitva is a beloved staple in Montenegro’s coastal towns, reflecting the wider Mediterranean tradition of simply prepared greens and potatoes, often served alongside fish.
Tips: Drain the chard well after blanching, as excess water can make the dish soggy. Don’t overcook the garlic, as it can turn bitter if browned too much.
Variations: Add a squeeze of lemon just before serving for brightness. Serve with a piece of grilled fish for a complete coastal meal.
Storage: Refrigerate in an airtight container for up to 2 days.
Reheating: Reheat gently in a pan over medium heat, stirring, until warmed through.
Nutrition: Per serving (approx.): 180 kcal, 4 g protein, 10 g fat, 20 g carbohydrate.
FAQs:
Q: Can I use spinach instead of chard?
A: Yes, spinach can substitute, though it will cook faster and
Q: What is this dish traditionally served with?
A: Grilled or baked fish, especially along the
- Swiss chard, washed and chopped — 1 bunch
- Potatoes, peeled and cubed — 2
- Garlic, minced — 3 cloves
- Olive oil — 3 tbsp
- Salt and pepper — to taste
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