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Ingredients

Adjust Servings:
2-3 medium-sized potatoes
1 bunch of green silverbeet or 250 g spinach
50 g butter
1 tbsp olive oil
1 medium-sized onion
2 clover garlic, finely chopped
salt
pepper
Croatian Silverbeet with Potatoes (Blitva sa krumpirom)

Croatian Silverbeet with Potatoes (Blitva sa krumpirom)

Features:
  • Vegetarian
  • 40
  • Serves 2
  • Medium

Ingredients

  • 2-3 medium-sized potatoes

  • 1 bunch of green silverbeet or 250 g spinach

  • 50 g butter

  • 1 tbsp olive oil

  • 1 medium-sized onion

  • 2 clover garlic, finely chopped

  • salt

  • pepper

Directions

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This dish, or rather a compliment to fish and seafood, is familiar to those who has been in Croatia. It’s especially delicious with grilled calamari….yum! It’s called blitva sa krumpirom (silverbeet with potatoes). I was sure that it was spinach with potatoes until I decided to cook it by myself.

Green silverbeet has a neutral taste that is why is can be substituted with spinach if silverbeet is out of season. Frozen spinach will work perfect as well.

The most delicious and healthy side dish! It’s easy and quick to make, it therefore has become our favorite dish to serve. Highly recommend it as a complement for fish dishes all year round!

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Steps

1
Done

Peel and dice the potatoes into 2-3 cm cubes. Place into a pot and cover with water, add some salt and cook until done.
Save the liquid (we will need it!).

2
Done

Rinse the silverbeet leaves, remove the thick stalks. Chop the leaves into 1-2 cm wide strips. Place the leaves into a large skillet, pour 100 ml water over, cover and simmer until soft (for approx. 15 min).

If you are using spinach, skip Step 2 as spinach leaves are tender enough and they need no initial heat treatment.

3
Done

When the potatoes and silverbeet are done, preheat some butter and vegetable oil in a pan. Add finely diced onion and cook for 2-3 min until transparent. Add the garlic and cook together for 30 sec.

Add the silverbeet (or spinach) and cook together for 2-3 min.

4
Done

Add the boiled potatoes, mix together and cook for 1-2 min.

5
Done

Add the potato liquid (80-100 ml), bring to a boil and cook stirring occasionally for a few min to let the water evaporate a little.

6
Done

Add salt and pepper to taste.

Serve as a compliment for fish dishes.

Enjoy your meal and summer afterglows!

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Torta sarda di ricotta – Sardinian Ricotta Cake

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