Muisca-style Blitva na Lešo

Ingredients

In this Muisca adaptation of Blitva na Lešo, we incorporate Andean spices to infuse the dish with unique flavors. The original Croatian recipe typically uses olive oil, garlic, and salt as the primary seasonings, while the Muisca version incorporates spices like aji amarillo, cumin, and cilantro to add a distinct Andean twist. We alse have the original recipe for Blitva na lešo, so you can check it out.

• 1 bunch Swiss chard (300g / 10.5oz) 1 bunch Swiss chard (300g / 10.5oz)
• 2 tablespoons vegetable oil (30ml) 2 tablespoons vegetable oil (30ml)
• 1 teaspoon aji amarillo powder 1 teaspoon aji amarillo powder
• 1/2 teaspoon ground cumin 1/2 teaspoon ground cumin
• 1/4 cup fresh cilantro, chopped (15g) 1/4 cup fresh cilantro, chopped (15g)
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 90 kcal / 377 KJ
• Fat (total, saturated): 7g, 1g
• Carbohydrates (total, sugars): 6g, 2g
• Protein: 2g
• Fiber: 3g
• Salt: 0.5g

Preparation

1. 1.
   Wash the Swiss chard thoroughly and remove the tough stems.
2. 2.
   Bring a large pot of salted water to a boil.
3. 3.
   Blanch the Swiss chard leaves in the boiling water for 2 minutes, then transfer them to a bowl of ice water to cool.
4. 4.
   Drain the chard leaves and gently squeeze out any excess water.
5. 5.
   Heat the vegetable oil in a skillet over medium heat.
6. 6.
   Add the aji amarillo powder and ground cumin to the skillet and cook for 1 minute to release their flavors.
7. 7.
   Add the blanched Swiss chard leaves to the skillet and toss to coat them evenly with the spices.
8. 8.
   Cook for an additional 2-3 minutes, until the chard is heated through.
9. 9.
   Remove from heat and sprinkle with fresh cilantro.
10. 10.
    Season with salt to taste and serve hot.

Treat your ingredients with care...

• Swiss chard — Make sure to remove the tough stems before blanching. The leaves should be blanched until they are tender but still vibrant green in color.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper along with the aji amarillo powder.
• Serve the Muisca-style Blitva na Lešo as a side dish alongside grilled meats or roasted vegetables.
• Experiment with different Andean spices like rocoto pepper or huacatay for a unique twist.

Serving advice

Serve the Muisca-style Blitva na Lešo hot as a side dish. It pairs well with traditional Muisca main dishes or can be enjoyed on its own as a light and flavorful vegetarian meal.

Presentation advice

Arrange the vibrant green Swiss chard leaves on a platter and sprinkle fresh cilantro on top for an appealing presentation. Garnish with a sprinkle of aji amarillo powder for an extra pop of color.