Croatian “blitva” / or Spinach (The Other Way)

Submitted by nitko

"Everybody in Croatia knows how you make your blitva. But, there are people who don’t like garlic, so this is one of the ways without garlic. You can also make it with spinach."

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photo by Karen Elizabeth

Ready In:: 25mins
Ingredients:: 7
Yields:: 2 portions
Serves:: 2

ingredients

750 g spinach (also with "blitva")
45 g butter
125 g sour cream
2 tablespoons parmesan cheese (grated)
1 tablespoon chives (sliced)
1 teaspoon nutmeg (grated)
salt and pepper

directions

Wash and cut spinach/”blitva” leaves and put it aside.
Warm the butter in a large pot; add spinach/”blitva” and mix until butter covers the leaves. Add half of anticipated cream, and the whole amount of parmesan, chive, nutmeg, salt, pepper. Heat it all for 2-5 minutes.
Replace the lot into a refractory pot, cover with the rest of the cream. Bake it in the hot oven (200°C) 5 to 10 minute Serve hot.

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Reviews

Nitka, you have done a really great job of presenting an awesome recipe! I live in Croatia, and we cook a lot of greens here, as you well know. I just wanted to note that "blitva" is known to us Americans as "collard greens." I had a hard time finding this out, but once I did, it helped with a lot of the recipes we use here at home. I really believe that you can use either spinach or collard greens for this recipe, and the result will still be amazing. I have found that many of our Southern dishes are similar to many Croatian dishes, and the spices we use in the South can be used for many of these dishes as well. Again, great recipe, and I look forward to sharing some recipes myself as I learn more about how to explain them in English.

Expat Aaron
Nitka thank you for the recipe. I've had similar while living overseas in Bavaria. I think this is the best recipe I've found so far. Thank you for sharing. Its simple , healthy, and delicious so in all respects perfect.

Erin W.
I love spinach, this was rich and creamy, easy to prepare, a nice blend of spices and flavours. I'm embarrassed to say that I ate most of it myself.... yum! Definitely a keeper. Made for PAC Fall 2008, thank you Nitko!

Karen Elizabeth

Tweaks

Instead of adding chives, which I didn't have on hand, I added garlic. I eaten this many times as a Bavarian version while living there. The recipes are very similar. Thank you for sharing it was delicious!

Erin W.