I first came across blitva when we went to Croatia last summer. There, it is a super popular (and nourishing!) side dish where you roast Swiss chard with potatoes and usually combine it with some fried onions, garlic, and a bit of parsley for additional flavor. Blitva literally refers to the type of Swiss chard used. I absolutely adored this side dish (if you make a bigger version, you can also use it as a main), and wanted to bring it to the blog, so here is my Blitva – Croatian Swiss Chard and Potatoes dish interpretation.
What You Will Find in This Post
Here is what you can expect from this post:
- What to serve your blitva with
- Why Swiss Chard is good for you
- Additional variations and substitutions
- How to adjust this dish to your dietary requirements
- Other delicious sides on the blog
What to Serve Your Blitva – Croatian Swiss Chard and Potatoes With
Blitva is the perfect food as a side to either a choice of protein, or can even be eaten as a main similar to the style of a potato salad. Personally, I would likely add some mashed lentils to it or similar (red is usually very mellow in flavor) in order to boost the protein intake if having it on its own. Blitva is best on the warm side of room temperature, as it truly brings all the flavors to shine. You can also serve it hot, or cold. Either one will work and will be utterly delicious.
Why Swiss Chard is Good for You
Swiss chard belongs to the same leafy greens family as beets and spinach. The name might be dubious, but Swiss chard is native to the Mediterranen, as it can deal with less than ideal soil and water conditions. Swiss chard is super high in vitamin K, A, C and E, as well as magnesium, manganese, copper, iron, and potassium. It is an absolute nutritional powerhouse. Being the power strong vegetable that it is, it is also high in antioxidants, which protect your body against free radicals, and thereby lower your levels of oxidative stress. If you would like to learn more, I have written an entire post about the Science of Antioxidants. The antioxidant kaempferol that is found in Swiss chard, for example, is highly anti-inflammatory, and may also have anti-cancerous properties. Another antioxidant, vitexin, has been shown to protect your heart health by lowering your blood pressure, reducing inflammation, and inhibiting the formation of blood clots. In summary, you cannot go wrong with including this nutrient powerhouse into your diet.
Additional Variations and Substitutions
This Blitva – Croatian Swiss Chard and Potatoes is already pretty darn amazing on its own, but if you want to further elevate the dish, here are a few options how:
- Add a squeeze of lemon in order to boost the flavor even further
- You can change the Swiss chard and opt in kale, beet greens, or spinach. This dish also makes for a great “leftovers” clear out your fridge
- Add a bit of pesto for some additional flavor profile
- Use caramelized onions instead of rendering down fresh ones. I have a crowd-pleasing caramelized onion dip on the blog, of which you can grab how to caramelize them
How to adjust this Blitva – Swiss Chard and Potatoes dish to your dietary requirements
This recipe is nut-free, gluten-free, dairy-free, vegetarian, and vegan. It can, therefore, be enjoyed by all.
Other Delicious Sides on the Blog
There are so many delicious sides on the blog that accompany or compliment a great main course! Be sure to also check out the following:
- Japanese-inspired Cucumber Salad
- Easy Purple Coleslaw
- Pan de Yuca (Cheese Bread)
- Creamy Mashed Potatoes
- Best Roasted Brussels sprouts
And there you have it for this week! I hope you enjoy this delicious, easy, and very portable side dish. It is not only nourishing, but also utterly delicious and super easy to make. Enjoy!
Blitva – Croatian Swiss Chard and Potatoes
2
servings15
minutes25
minutesThis Blitva – Croatian Swiss Chard and Potatoes dish is super easy to make but yet utterly delicious and nutritious. Enjoy!
Ingredients
500 gr. potatoes
1 white onion
2 garlic cloves
1 tbsp olive oil
125 gr. Swiss chard – see notes*
A handful of flat-leaf parsley
Salt and pepper to taste
How to
- Wash and peel the potatoes. Bring a pot of water to the boil, add a bit of salt and cook the potatoes for ca. 20 minutes, or until a knife easily pierces through them
- Meanwhile, peel and finely chop both the garlic and onion. Heat the olive oil in a non-sticking pot to medium heat. Add the chopped onions and garlic with a pinch of salt and fry off until translucent, ca. 8-10 minutes. Wash and chop the Swiss chard. Note: I used baby Swiss chard. If you are having larger stalks, separate the stalks from the leafs and add the chalks first as they may need a minute longer to cook. Add to the onions and render down, for about 2-3 minutes max. Wash and chop the parsley and mix under. Take the pot off the heat
- Once the potatoes are done, add them to the pot and with a potato masher or fork, mash the potatoes under. Be sure to leave some lumps so that you are not ending up with a puree. Add salt and pepper (loads!! – makes all the difference in taste), and some more olive oil and enjoy!!
Notes
- * I used baby Swiss chard. If you are having larger stalks, separate the stalks from the leafs and add the chalks first as they may need a minute longer to cook.
