Lentil Salad with Swiss Chard

This morning I picked the second-to-last large bunch of swiss chard. There are still more bunches, but they are small second-growings of bunches we have already eaten. I am in a bit of a hurry to finish the chard so that my okra plants (which are interplanted with the chard) can get the full light they need to grow strong.

It will be another hot day and my son and I have a play date at the pool for the afternoon, so I wanted to make a salad that could be made this morning and served at dinner tonight. Thus, the lentil salad. If you want to use it as a side salad, you can omit the feta.

Lentil Salad with Swiss Chard

1 pound lentils

3-4 cloves of garlic, divided

12 oz baby white potatoes

l bunch of chard – enough to make 4 cups of chopped leaves (from the garden)

3 Tbsp olive oil, divided

1/2 tsp hot red pepper flakes

3/4 cup spring onions or scallions, sliced thin (from Filasky’s Produce)

1/2 cup chopped flat leat parsley (from the garden)

2 Tbsp apple cider vinegar

1 Tbsp lemon juice

salt & pepper to taste

4-6 ounces feta

Pour boiling water over the lentils, covering them by at least 2 inches, and let them soak for 30 minutes. Drain and put the lentil in a pot with well-salted water to cover. Add 2 whole, peeled garlic cloves. Bring to a boil, turn down heat and simmer for 15 minutes, until the lentils are tender (do not overcook or they will get mushy). Drain again and discard the garlic cloves.

Meanwhile, boil the potatoes in salted water til they are tender, about 15 minutes. Drain and allow them to cool completely. Peel and cut into about 1/2 inch size pieces.

Wash the chard and remove the leaves from the stems. discard the stems. Chop the leaves or cut into thin strips. Chop the remaining garlic. Heat 1 tbsp olive oil in a skillet. Add garlic and red pepper flakes, saute for 30 seconds then raise heat to high and add chard leaves, cook, tossing, until they wilt. Sprinkle with 1 Tbsp of vinegar and toss.

In a large, wide bowl, combine the lentils, chard, potatoes, spring onions, parsley. Drizzle with 2 Tbsp of oil, 1 Tbsp of vinegar and 1 Tbsp lemon juice – toss til well combined. Taste and add salt and pepper as needed. If you are using feta, toss it in now as well.