blitva

 

if you are looking for a simple but delicious side dish then make blitva your new culinary friend.  with nutritional diversity these days it is always handy to have a few tricks up one's sleeve to accommodate for this, you are in luck vegetarians and vegans because this is for you.

blitva means swiss chard or in australia we know it as silver beet. this under rated veggie is easily grown in a patch of dirt in your garden. lovie has her own patch and insists i don’t spend a penny. but i confess i actually bought a bunch because i was curious and wanted to test this recipe in my kitchen. i suspect it would pair well with fish, cevapcici and probably a few other things. if you top it with a fried or poached egg i would say you have breakfast or brunch.

i made this for the first time today to go with our chicken burgers and it got the thumbs up from lovie and my ravenous sons who blitzed the blitva, sadly no left overs for my little sista who was not very impressed. i have promised to make it as an accompaniment for our annual good friday seafood lunch which is about as catholic as we ever get.

so if you are a silver beet fan click on the link below which will take you to the recipe i discovered while scouring the internet. i followed it pretty much to the tee and my tips as the recipe suggests is to remove the garlic so you don't burn it, i re-added it when i cooked the silver beet, then cooked potatoes at the end, seasoned with salt and pepper. i also used about ½ a cup of olive oil so a little more than the third cup stated.

https://omgyummy.com/blitva/