Blitva (Croatian Swiss Chard Dish)

"A traditional dish in Dalmatian cuisine, this is very easy to make. It makes a perfect side for fish, cooked meat or, my favorite, cured meat such as prosciutto. It can be made more creamy when potatoes are very well cooked, or soupy when more liquid is preserved. On my scale this would be 3.5 Stars (please see how I rate recipes)."
photo by Bruce69 photo by Bruce69
photo by Bruce69
Ready In:




  • Bring a large pot of salted water to a boil.
  • Add peeled and cubed (1/2-1 in cubes) potatoes.
  • Rinse the Swiss chard, remove tough stems, and cut into 1/2 in strips (or just tear into large pieces).
  • When potatoes are almost done, add the Swiss chard, and cook all together for an additional 10 minutes (15 minutes if the chard is older).
  • Sauté garlic on olive oil, and add the cooked drained chard and potatoes to it (you may keep some water so that it looks like a thick soup).
  • Salt and pepper to taste.
  • Stir and cook for 1 more minute in order to bring all flavors together.

Questions & Replies

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  1. Geema
    What a unique and delicious recipe this is for summertime Swiss chard. I had rainbow chard, so I did use the beautiful red, purple, orange and yellow stems, first cutting off the tough ends, and then slicing them into 1 inch pieces. I cooked my Yukon gold potatoes in chicken broth, adding the stems to the pot for the last 5 minutes. After cooking the garlic lightly in the olive oil, I tossed in the chopped leafy chard and let it cook for just 2 minutes before adding the potatoes, the stems and about 1/2 of the broth. A generous grind of fresh pepper and in just a few minutes time we had a wonderful side dish to our meatloaf.
  2. coyote2cats
    I added chicken gravy mix to the broth until it was a thick gravy, used redskin potatoes. I will definitely be making it again!
  3. Irishdoc
    My first purchase of chard, so I needed a recipe and I love I gave it a try--exactly as described. It was delicious. This made a great side dish to our salmon burgers. I brought the leftovers to work, and now I'm anxiously awaiting the next occasion to fix it again. Thanks!


Because only five star reviews make no sense, and are not helpful if not sincere, I try to write honest and, as much as I can, fair reviews. So I came up with some "weights" for the stars and this is what they mean in my reviews: <b>5 Stars</b> = an excellent amazing recipe, the kind of dish that I would recommend to others, make again and again, and would not be ashamed to make for anybody. Basically, these are the recipes that would get 6 Stars if there were that many to give. <b>4 Stars</b> = a great dish! Just not the amazing great that is unforgettable and you would make for somebody as a special gift or a Thank You... <b>3 Stars</b> = a good recipe. If it's an easy simple recipe I would make it again for convenience, but would not do it often. Also, these are sometimes the recipes that I would substantially change the next time. <b>2 Stars</b> = edible, but just didn't work for us. Something is missing and with all other recipes out there would not make this again. <b>1 Star</b> = I am not sure what this would be. I imagine I am saving 1 Star for something that is inedible... I once made a horrible eggplant cheese casserole that we decided to throw out after just one bite. We did not even try to see if the dog would like it... Well, THAT was a 1 Star easily!
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