I can never resist the way tender Swiss chard and buttery potatoes come together in this simple Croatian classic. One bite and the Adriatic feels deliciously close.

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I’m obsessed with Croatian Blitva because it tastes like the Adriatic without trying too hard. I love how Swiss chard gets silky and bold, while waxy potatoes bring that tender, salty bite I keep chasing with my fork.

Nothing fancy. Just clean, punchy, seaside food that feels honest on the plate.

And I swear, every time I eat it, I can almost hear clinking glasses and fishing boats somewhere nearby. I adore recipes like this because they prove simple food can have serious attitude.

But mostly, I just want another scoop before the bowl even hits the table.

Ingredients

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Waxy potatoes make it cozy and filling, without turning mushy or gluey.
Swiss chard leaves bring that earthy, green bite that feels properly Dalmatian.
Chard stems add a little crunch, so the dish isn’t just soft-on-soft.
Extra virgin olive oil gives it richness, like grandma knew what she was doing.
Garlic brings the whole thing alive, because bland blitva is just sad.
Sea salt keeps the potatoes and greens tasting like themselves, only better.
Black pepper adds a warm little kick, nothing too bossy.
Lemon juice brightens everything up, especially with all that olive oil.
Water or broth helps it stay silky, not dry or clumpy.
Parsley makes it feel fresh, if you’re in the mood.
Plus red pepper flakes add heat when you want a tiny attitude.
Basically, it’s simple, healthy-ish comfort food that still tastes like vacation.

Ingredient Quantities

500 g (1 lb) waxy potatoes, peeled and cut into chunks

500 g (1 lb) Swiss chard (blitva), stems and leaves separated

3 tablespoons extra virgin olive oil

2 to 3 garlic cloves, sliced or minced

1 teaspoon sea salt, plus extra to taste

1/2 teaspoon freshly ground black pepper

2 tablespoons lemon juice (about half a lemon)

60 ml (1/4 cup) water or vegetable broth

2 tablespoons fresh parsley, chopped (optional)

Pinch of red pepper flakes (optional)

How to Make this

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1. Place potatoes in a pot, cover with cold salted water, bring to a boil, then simmer until fork tender about 12 to 15 minutes; drain and set aside.

2. Meanwhile, wash chard; separate stems from leaves and chop stems into 1 cm pieces, roughly chop leaves.

3. Warm olive oil in a large skillet over medium heat; add garlic and chopped chard stems and sauté until stems begin to soften about 3 to 4 minutes.

4. Add chopped chard leaves in batches, stirring to wilt each addition, about 3 to 5 minutes total for all leaves.

5. Sprinkle in 1 teaspoon sea salt, 1/2 teaspoon black pepper, and optional pinch of red pepper flakes; stir to combine.

6. Pour in 60 ml water or vegetable broth, cover the pan, and steam briefly until stems are tender and leaves fully wilted about 2 to 3 minutes.

7. Add the drained potatoes to the skillet and gently toss or break some potatoes with the back of a spoon so they absorb flavors; warm through 2 to 3 minutes.

8. Remove from heat, stir in 2 tablespoons lemon juice and 2 tablespoons chopped parsley if using; taste and adjust salt and pepper.

9. Transfer to a serving dish and drizzle any remaining olive oil from the pan over the top.

10. Serve warm alongside grilled fish or bread for a classic Adriatic accompaniment.

Equipment Needed

1. Large pot for boiling potatoes
2. Colander for draining potatoes
3. Chef’s knife for trimming and chopping chard and potatoes
4. Cutting board
5. Large skillet or sauté pan with lid
6. Wooden spoon or heatproof spatula for stirring and breaking potatoes
7. Measuring spoons and a 1/4 cup measure for liquid and seasonings
8. Serving dish or platter and tongs for plating

FAQ

Q: Can I use regular spinach instead of Swiss chard? A: Yes. Spinach cooks faster so add it near the end and reduce the liquid slightly. Texture and flavor will be milder than with chard.

Q: How do I prevent the stems from being tough? A: Slice stems thinly and sauté them a few minutes before adding the leaves and liquid so they soften without overcooking the leaves.

Q: How long should I cook the potatoes so they do not fall apart? A: Boil waxy potatoes in salted water for about 12 to 15 minutes until just tender when pierced with a fork. Drain promptly to keep them from becoming mushy.

Q: Can I make this ahead and how do I store leftovers? A: Yes. Cool completely, refrigerate in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of water or olive oil to revive texture.

Q: Is this recipe vegan and can I adjust the garlic or lemon? A: The recipe is naturally vegan. Adjust garlic and lemon to taste, starting with smaller amounts and adding more after tasting.

Q: What are good serving ideas and optional add ins? A: Serve as a side with grilled fish, roasted meat, or with crusty bread. Optional add ins: olives, capers, toasted pine nuts, or a sprinkle of feta if not keeping it vegan.

Croatian Blitva (Swiss Chard & Potatoes) Recipe Substitutions and Variations

Potatoes: Yukon Gold for waxy texture; red potatoes as another waxy option; fingerlings for small, flavorful pieces; sweet potatoes for a sweeter, softer variant (adjust cooking time).
Swiss chard: spinach for a milder, quicker-cooking leafy green; kale for firmer texture, remove stems and cook longer; beet greens for similar flavor profile; collard greens for a heartier substitute, massage or pre-cook stems.
Extra virgin olive oil: light olive oil for a milder flavor and higher smoke point; avocado oil for neutral taste and high heat stability; sunflower oil for neutral flavor; a mix of olive oil and a small knob of butter for richness.
Lemon juice: white wine vinegar or apple cider vinegar diluted with a little water for brightness; sherry vinegar for a nuttier tang; bottled lemon juice in a pinch; a splash of dry white wine for acidity and complexity.

Pro Tips

1) Salt the potato water generously. Waxy potatoes can be bland straight out of the pot, so treat the cooking water like the first layer of seasoning for the whole dish.

2) Don’t overcook the potatoes. Pull them off when just fork tender, then finish them in the pan with the chard so they soak up olive oil, garlic and lemon. Gently break a few pieces with the back of a spoon for a mix of creamy and chunky texture.

3) Protect the garlic from burning. If the pan is hot, lower the heat or add the garlic a little later so it softens and perfumes the oil instead of going bitter. Thin slices tolerate heat better than minced if you want a milder, more toasty garlic flavor.

4) Hold most of the lemon until the end and use good olive oil for finishing. Bright acid and a final drizzle of high quality oil lift the whole plate, while a splash of reserved cooking water or broth can loosen the mixture without watering down flavor.

Croatian Blitva (Swiss Chard & Potatoes) Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I can never resist the way tender Swiss chard and buttery potatoes come together in this simple Croatian classic. One bite and the Adriatic feels deliciously close.

Servings

servings

Calories

221

kcal

Equipment: 1. Large pot for boiling potatoes
2. Colander for draining potatoes
3. Chef’s knife for trimming and chopping chard and potatoes
4. Cutting board
5. Large skillet or sauté pan with lid
6. Wooden spoon or heatproof spatula for stirring and breaking potatoes
7. Measuring spoons and a 1/4 cup measure for liquid and seasonings
8. Serving dish or platter and tongs for plating

Ingredients

500 g (1 lb) waxy potatoes, peeled and cut into chunks
500 g (1 lb) Swiss chard (blitva), stems and leaves separated
3 tablespoons extra virgin olive oil
2 to 3 garlic cloves, sliced or minced
1 teaspoon sea salt, plus extra to taste
1/2 teaspoon freshly ground black pepper
2 tablespoons lemon juice (about half a lemon)
60 ml (1/4 cup) water or vegetable broth
2 tablespoons fresh parsley, chopped (optional)
Pinch of red pepper flakes (optional)

Directions

Place potatoes in a pot, cover with cold salted water, bring to a boil, then simmer until fork tender about 12 to 15 minutes; drain and set aside.
Meanwhile, wash chard; separate stems from leaves and chop stems into 1 cm pieces, roughly chop leaves.
Warm olive oil in a large skillet over medium heat; add garlic and chopped chard stems and sauté until stems begin to soften about 3 to 4 minutes.
Add chopped chard leaves in batches, stirring to wilt each addition, about 3 to 5 minutes total for all leaves.
Sprinkle in 1 teaspoon sea salt, 1/2 teaspoon black pepper, and optional pinch of red pepper flakes; stir to combine.
Pour in 60 ml water or vegetable broth, cover the pan, and steam briefly until stems are tender and leaves fully wilted about 2 to 3 minutes.
Add the drained potatoes to the skillet and gently toss or break some potatoes with the back of a spoon so they absorb flavors; warm through 2 to 3 minutes.
Remove from heat, stir in 2 tablespoons lemon juice and 2 tablespoons chopped parsley if using; taste and adjust salt and pepper.
Transfer to a serving dish and drizzle any remaining olive oil from the pan over the top.
Serve warm alongside grilled fish or bread for a classic Adriatic accompaniment.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.