Dalmatian Silverbeet
Dalmatian Silverbeet
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
Servings
4
Ingredients
- 7 fluid ounces vegetable stock or water
- 3 1/2 ounce floury potatoes, such as coliban or king edward, sliced 1/2 in thick
- 7 ounce silverbeet (swiss chard)
- 4 garlic cloves, chopped
- 3 1/2 fluid ounces extra-virgin olive oil
- sea salt
- freshly ground black pepper
Directions
- 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)