Unless the weather turns, this is the last day I’m using that oven! The kitchen seems to heat up fast, even when it’s not that hot outside. Grill.
I had some lovely hakurei turnips that I wanted to use and the chard suggested itself as I was taking the turnips from the refrigerator. Ham? Yes, I still have lots.
Garlic Chicken with Chard and Turnips
4 whole chicken legs, cut into drumsticks and thighs
2 tbsp olive oil
1 whole, fresh garlic head, peeled and sliced
2-3 bay leaves
1/2 cup white wine
Season the chicken with the salt, pepper and paprika, then brown in the olive oil. Place the chicken in a tajine, sprinkle around the garlic and tuck in the bay leaves. Pour the white wine over all, cover and cook in a 400 F oven for 30 minutes. Uncover and cook for an additional 10-15 minutes.
Turnips and Chard
6 hakurei turnips, cut into cubes
1 1/2 tbsp olive oil
1 cup cooked ham, coarsely chopped
2 garlic cloves, chopped
2 cups chard leaves, chopped
2 bay leaves
2 tbsp white wine vinegar
Salt and pepper
Brown the turnip cubes in the olive oil. Add the ham and garlic, then cook until the garlic is aromatic. Add the chard, bay leaves, vinegar, salt and pepper, then cover and steam for 4-5 minutes.