🌶️ Red pepper flakes (optional): 0.5 g (⅛ tsp / 0.02 oz)
🍋 Lemon wedges, to serve: as needed
Preparation
1️⃣ Boil potatoes: In salted water, cook 🥔 potatoes 8–10 min until just tender.
2️⃣ Blanch chard: Add chopped 🥬 chard stems to the potato pot 2 min, then leaves 1–2 min more until just wilted. Drain very well; return to the hot pot to steam-dry.
3️⃣ Garlic oil: In a small pan warm 🫒 olive oil; add 🧄 garlic and cook 30–45 sec on low—just fragrant, not colored.
4️⃣ Finish: Toss potatoes & chard with warm garlic oil, 🍋 lemon juice, 🧂 salt, ⚫ pepper, and 🌶️ flakes if using. Slightly crush a few potatoes so they soak up the dressing. Serve warm with lemon wedges.
Total Time
🕒 Prep: 10 min
🔥 Cook: 12–15 min
⏳ Total: 22–25 min
Nutritional Value
🔋 Energy: ~230 kcal
💪 Protein: ~5 g
🧈 Fat: ~12 g
🍞 Carbohydrates: ~26 g
🧂 Sodium: ~520 mg
Advice
Drain aggressively and steam-dry in the hot pot—excess water dulls the seasoning. Bloom the garlic briefly in warm oil for perfume without bitterness.
Why it works
Waxy potatoes hold shape; chard stems blanch longer than leaves for even texture; lemon and olive oil form a bright emulsion that coats every bite.
Twist
Dalmatian pantry: fold in 1 tbsp capers and 6 sliced green olives.
Make it a meal: add 240 g (1½ cups / 8.5 oz) cooked chickpeas and an extra squeeze of lemon.
Status
Sun, sea, and greens—blitva na lešo that tastes like a Dalmatian lunch. #grannyzen #dalmatianfasting 🥬🍋
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