- 7 fl oz vegetable stock or water
- 3 1/2 oz floury potatoes, such as coliban or king edward, sliced 1 cm (1/2 in) thick
- 7 oz silverbeet (Swiss chard)
- 4 garlic cloves, chopped
- 3 1/2 fl oz 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. Serves 4.
About this recipe
“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
Recipes used with permission from Dalmatia: Recipes from Croatia's Mediterranean Coast by Ino Kuvačić, photography by Chris Middleton and Ino Kuvačić.