Blitva i kopriva na padelu (Swiss Chard and Nettle on a Skillet)

Ingredients

• 1 bunch Swiss chard, stems removed and leaves chopped (300g) 1 bunch Swiss chard, stems removed and leaves chopped (300g)
• 1 cup nettle leaves, blanched and chopped (50g) 1 cup nettle leaves, blanched and chopped (50g)
• 3 tablespoons olive oil (45ml) 3 tablespoons olive oil (45ml)
• 3 cloves garlic, minced 3 cloves garlic, minced
• Salt, to taste Salt, to taste
• Pepper, to taste Pepper, to taste

Nutrition

• Calories: 120 kcal / 502 KJ
• Fat: 9g (Saturated Fat: 1g)
• Carbohydrates: 8g (Sugar: 1g)
• Protein: 3g
• Fiber: 3g
• Salt: 0.5g

Preparation

1. 1.
   Heat olive oil in a skillet over medium heat.
2. 2.
   Add minced garlic and sauté until fragrant.
3. 3.
   Add Swiss chard leaves and cook until slightly wilted, about 3-4 minutes.
4. 4.
   Add blanched nettle leaves and continue cooking for another 2 minutes.
5. 5.
   Season with salt and pepper to taste.
6. 6.
   Remove from heat and serve hot.

Treat your ingredients with care...

• Swiss chard — Make sure to remove the tough stems before chopping the leaves. The stems can be saved for other recipes or discarded.
• Nettle leaves — When handling nettle leaves, wear gloves to avoid stinging. Blanching the leaves in boiling water for a few seconds will remove the stinging hairs.

Tips & Tricks

• To add a touch of acidity, squeeze some lemon juice over the cooked greens before serving.
• For an extra kick of flavor, sprinkle some red pepper flakes or drizzle balsamic vinegar on top.
• If Swiss chard is not available, you can substitute it with spinach or kale.
• Experiment with different herbs and spices like thyme or paprika to customize the dish to your taste.
• Serve the Blitva i kopriva na padelu as a side dish alongside grilled fish or roasted chicken.

Serving advice

Serve the Blitva i kopriva na padelu hot as a side dish. It pairs well with a variety of main courses, such as grilled meats, fish, or even as a topping for pasta or rice dishes.

Presentation advice

Garnish the Blitva i kopriva na padelu with a drizzle of olive oil and a sprinkle of freshly chopped parsley. The vibrant green colors of the dish will be visually appealing and inviting.