Dalmatian Swiss chard with potatoes (Blitva s krumpirom)

1. Peel the potatoes and cut into 3-4 cm pieces; wash the chard, cut the thick stalks into 2 cm pieces and roughly chop the leaves.

2. Bring a large pot of salted water to the boil, add the potatoes and cook for 10 minutes.

3. Add the chard stalks, then the leaves 3 minutes later, and cook for another 5 minutes until the potatoes are completely tender.

4. Drain and return to the empty pot.

5. Thinly slice the garlic and fry it in the olive oil in a small pan for 1-2 minutes until just golden; pour it over the vegetables.

6. Season with salt and pepper and roughly crush with a fork so the potatoes break up a little and soak up the oil; serve warm with fish.

Tip: In Dalmatia this is the must-have side for grilled fish or squid: the better the olive oil, the tastier it is. In spring it's also made with spinach or wild greens.