What Baba Cooked

Traditional Dalmatian blitva (Swiss chard with potatoes) is one of the simplest side dishes on the Adriatic coast. The authentic version has only a few ingredients and relies on good extra virgin olive oil.

This is a staple in our home, served with everything from grilled fish to chicken schnitzels.

What you need:

• 1 large bunch Swiss chard (silverbeet), about 500–700 g. Or if you’re really lucky, a bag full of blitva from the pijaca or Baba’s garden.
• 3–4 medium potatoes, peeled
• 3–4 cloves garlic, finely chopped
• 4–6 tbsp extra virgin olive oil
• Salt, to taste
• Freshly ground black pepper (optional)

What to do:

• Cut the potatoes into chunks and place in a pot of salted water.
• After about 10 minutes, add the chopped Swiss chard stems.
• A few minutes later, add the leaves.
• Cook until the potatoes are tender and the chard is soft, about 15–20 minutes total.
• Drain well, reserving a few tablespoons of the cooking water.
• Return everything to the pot and gently mash some of the potatoes with a fork. Leave plenty of chunks, don’t make mashed potato.
• Add the garlic, olive oil, and a splash of the reserved cooking water.
• Toss together until glossy and well combined.
• Taste and add more salt if needed.

Baba’s tips:

• Use more chard than potatoes if you want it the way many families make it along the Dalmatian coast. Our Istrian cousins don’t use any potatoes at all.
• The olive oil should be generous, it’s a key flavour, not just a garnish.
• Serve warm alongside grilled fish, squid, octopus, or lamb.