Violet's Croatian Blitva
- 1 bunch swiss chard (rainbow, red, plain) cut into large pieces
- 1/2 lb potatoes (yukon gold, fingerling, purple) skin on or offdepending on taste preferences (I prefer skin on)
- olive oil a LOT, should taste like olives, not grass
- salt and pepper to taste
- (optional) tiny bit of pressed garlic to taste
- 1/4-1/2 cup olive oil should taste like olives, not grass
- 1-2 clove garlic
- Quarter the potatoes or cut into large cubes, place in cold water.
- Bring to a boil, when potatoes are half cooked (3-4 minutes), add the cut-up chard. Boil until cooked (4-5 minutes).
- Strain into a colander and let rest for a few minutes to ensure most of the water drains out.
- Add salt, pepper, and LOTS of olive oil. Add a bit of pressed garlic if desired.
- Mix well and serve.
- Chefs note: All quantities can be adjusted to taste (more potato or more swiss chard), and the potatoes can be cooked more or less depending on how firm or mushy you like.
- Pour olive oil into a small serving bowl or jar. Using a fine garlic press, press the garlic cloves into the olive oil and mix.
- Sauce is best served within 12 hours. Enjoy over vegetables, Croatian "Blitva", Ćevapčići, steak, anything that goes well with garlic.