Buy all ingredients right below the recipe
Ingredients
- 500 g waxy potatoes
- 500 g fresh spinach leaves
- 5 cloves fresh garlic
Pantry
- 1 tbsp extra virgin olive oil
- 1 pinch ground black pepper
- 1 pinch fine iodized table salt
Preparation
- 1Wash, peel, and cut the potatoes into cubes of approx. 2 cm. Boil them in a pot with salted water for about 10-12 minutes until tender but still firm to the bite. Then drain.
- 2Heat the olive oil in a large pan. Finely chop or press the garlic and sauté over medium heat for about 1 minute until fragrant and translucent.
- 3Add the cooked potato cubes to the pan and fry until golden brown all around.
- 4Add the washed spinach. Season with salt and freshly ground pepper. Sauté everything over low heat for about 5 minutes, stirring, until the spinach has wilted. Serve immediately.
Tip
Blitva tastes best when served warm. It is the classic side dish for grilled gilt-head bream (Dorade) or sea bass.
For a particularly fine touch, you can add a splash of fresh lemon juice over the dish at the end.
Gurkerl Küche
Blitva schmeckt am besten, wenn sie noch warm serviert wird. Sie ist die klassische Beilage zu gegrillter Goldbrasse (Dorade) oder Wolfsbarsch. Ein Spritzer frischer Zitronensaft am Ende hebt die Aromen zusätzlich.