Chard, or blitva, is a staple in Croatian cuisine that I usually only eat during the summer/early fall when it is in season. However, luckily one of the farms on La ruche qui dit oui (where I now get most of my food) grows with greenhouses, so throughout the winter we’ve had access to an incredible selection of vegetables, including chard. Yet only recently it occurred to me to make krumpir sa blitvom–or more accurately, my mother-in-law suggested I make it for Easter. Its the perfect accompaniment for any fish dish, which is how you will often find it served on the Croatian coast and why it is perfect for Good Friday. It’s easy, quick, and super healthy, not to mention delicious, so why not?
- 4 or 5 potatoes
- bunch of chard
- 1 small onion
- 2 cloves of garlic (the larger the better)
- olive oil
- salt and pepper
Cut the potatoes into cubes and place in a medium -sized pot. Bring the salted water to a boil and cook the potatoes until tender, but not falling apart. (Although overcooking isn’t the end of the world–it’s still good, but will just look more like mashed potatoes with chard). Drain and set to the side.
In a separate pot, bring water to boil. Separate the leaves of the chard from the stalks and cut the stalks up into smaller cubes. Place the stalk cubes in the water with a few shakes of salt. Cook for four or five minutes, then add the leaves. Cook for a few more minutes then remove from the heat and drain. Set aside.
Meanwhile, mince the garlic and julien the onion. Add the onion to a large frying pan and caramelize in the oil. Add the garlic and cook for a minute, then add the boiled chard. Cook for another minute or two, then add the potatoes. Remove from the heat. Add a little oil, salt and pepper to taste, but be sure not to over mix so that the potato doesn’t fall apart.