Swiss chard and potato

al discovered this dish in Dalmatia, the beautiful province of Croatia that extends down the eastern Adriatic coast. The fish and seafood from the sparkling, clear waters was outstandingly good, inland there were slow-roast dishes of lamb and veal and everywhere this fine dish of swiss chard and potato. The chard did not have the broad stalks of the variety often on sale here, so if you have that type, use only the leaves and keep the stalks to add to a stew or other dish.