here are a couple of recipes from our picnic the other day. these worked well as they were quick to prepare before we left to go swimming (i made the salad while the chicken was in the oven), and since the chard needs to sit and wilt a bit anyway, we didn't have to worry about it getting yucky the way a regular lettuce salad would.
apparently chard salad is a "thing" now. i was looking for chard salad recipes simply because we had a bunch in our veg box and i didn't want to cook, but apparently it is trendy according to some blogs at least!
quick baked lemon chicken and potatoes
1 tbs dried tarragon
1 tsp dried parsley
1 tbs olive oil
3 chicken legs, skin on
4 small new potatoes
zest and juice the lemon into a shallow baking dish. add herbs and oil, stir to combine.
cut chicken legs into thighs and drums. remove any clumps of chicken fat and set aside. slash the skin on the thighs. add to the lemon and herbs, toss to coat. set aside.
wash potatoes and cut into wedges.
remove chicken from marinade and place on a rack that will fit over the baking dish. add the potatoes to the marinade, toss to coat. add the reserved chicken fat. place rack on top of dish of potatoes.
bake at 425 for 40 minutes, turning potatoes twice.
1 bunch swiss chard
1 tbs olive oil
1 tbs lemon juice
1/4 cup dried cranberries
1/4 cup roasted sunflower seeds
salt to taste
tear the chard leaves from stems, rinse well. cut into ribbons and rinse again. spin dry.
combine chard with oil and lemon in salad bowl. work the oil and lemon into the greens with your hands. cover with a damp paper towel and let rest 30 minutes or more.
when ready to serve, toss with seeds, berries, and salt.