Dalmatian silverbeet with potatoes

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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!

Silver beet with potatoes and garlic recipe


Dalmatian silverbeet with potatoes
Recipe type: Sides
Cuisine: Vegan
Prep time: 
Cook time: 
Total time: 

A classic dish from the Dalmatian coast of Croatia. Serves 4.
  • 1 bunch silverbeet
  • 300 g potato
  • 2 garlic cloves
  • salt
  • pepper
  • olive oil for drizzling
  • parsley for garnishing
  1. Wash and cube the potatoes, then place in a pot, cover with filtered water and bring to boil.
  2. Wash the silverbeet, remove the cores and chop the leaves into 3-4 pieces lengthwise.
  3. 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.
  4. 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).
  5. Drain, then drizzle with olive oil, add crushed garlic and salt and pepper.
  6. This is lovely warm or cold and refrigerates for a few days.


About The Author

I'm Vanja and I'm a vegan living in Sydney. I was brought up vegetarian from the age of 8. I have been vegan from January 2013 and it was the kindest decision I have ever made. I'm the website and graphic designer here at The Power Plant, as well as a contributing author. I take my own food photos and I love creating new recipes. In real life I'm a marketing consultant at Stace & Co.

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