Violet's Croatian Blitva

Swiss Chard with Potatoes
Course Side Dish


  • 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

Croatian Sauce

  • 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.

Croatian Sauce

  • 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.


Pair with Grgich Hills Estate Fumé Blanc, Napa Valley - Order Here