This is a staple in Dalmatia. Other Croatians actually call Dalmatians ‘silverbeets’ as we eat the vegetable almost every day – usually for dinner with some protein, hard-boiled eggs, or fried fish. My wife and I sometimes use sweet potatoes in this recipe instead of regular potatoes. — Ino Kuvačić, author of Dalmatia
- 7 fluid ounces vegetable stock or water
- 3 1/2 Ounces floury potatoes, such as coliban or King Edward, sliced 1/2 in thick
- 7 Ounces silverbeet (Swiss chard)
- 4 garlic cloves, chopped
- 3 1/2 fluid ounces extra-virgin olive oil
- Sea salt
- Freshly ground black pepper
In a saucepan, bring the vegetable stock or water to the boil.
Add the potatoes and cook for 10 minutes.
Add the silverbeet, garlic, half the olive oil and season with salt and pepper.
Cook for another 5–10 minutes then drain out most of the water — leave a little as the mixture needs to remain quite moist.
Drizzle over the remaining olive oil and serve.
Recipe excerpted with permission from Dalmatia by Ino Kuvačić (Hardie Grant Books, May 2017)