A traditional dish in Dalmatian cuisine, blitva 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, blitva would be 3.5 Stars.
2 lbs swiss chard (preferably red)
3 -4 medium potatoes
2 -3 garlic cloves
2 -3 tablespoons olive oil
1 Bring a large pot of salted water to a boil.
2 Add peeled and cubed (1/2-1 in cubes) potatoes.
3 Rinse the Swiss chard, remove tough stems, and cut into 1/2 in strips (or just tear into large pieces).
4 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).
5 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).
6 Salt and pepper to taste.
7 Stir and cook for 1 more minute in order to bring all flavors together.