In Dalmatia (the coast of Croatia) this tasty silverbeet potato dish is served in restaurants as a side option. My grandparents live in Dalmatia and my mum who grew up there makes this dish all the time. I didn’t actually like it growing up (even when visiting grandma) but when I took my husband to Croatia for the first time a few years ago we kept ordering this with our meals and it was incredible. Maybe it was something about the seaside, the sun and the atmosphere that changed my mind – I can’t get enough of it now. For me this is enough for a meal, it really doesn’t need anything added.
The silver beet can be chopped finer than I chopped it but there is something so rustic and earthy about a big piece of lush green leaf, I just couldn’t cut into it too much. I cut the potato into smaller pieces and I mushed them about once the pot was taken off the heat, to coat each leaf with a bit of potato. Fresh garlic takes this dish from ‘Hi there’ to ‘Marry me gorgeous’ in an instant. Parsley and salt are a must – like a fancy tiara on a beauty queen. I like this dish quite salty, perhaps it reminds me of the sea back home…
If you try it let me know what you think!
- 1 bunch silverbeet
- 300 g potato
- 2 garlic cloves
- olive oil for drizzling
- parsley for garnishing
- Wash and cube the potatoes, then place in a pot, cover with filtered water and bring to boil.
- Wash the silverbeet, remove the cores and chop the leaves into 3-4 pieces lengthwise.
- When the potatoes are about 10 minutes away from being cooked, add the silverbeet on top of the potatoes and pop a lid on the pot.
- Cook until the potatoes are done and the leaves are a lovely rich green colour (you may need to move the leaves around a bit so you don’t get overcooked pieces).
- Drain, then drizzle with olive oil, add crushed garlic and salt and pepper.
- This is lovely warm or cold and refrigerates for a few days.