Grilled Rainbow Chard with Fava Beans and Oregano
A vibrant side dish featuring grilled rainbow chard stems tossed with tender fava beans, fresh oregano, and bright lemon juice. The charred chard stems provide a smoky flavor while the fava beans add a creamy texture.
Ingredients
- •2 pounds Swiss chard
- •1 cup shelled fresh fava beans
- •1½ tablespoons extra-virgin olive oil
- •1 clove garlic
- •2 teaspoons chopped oregano
- •1 teaspoon fresh lemon juice
Cooking Instructions
- 1.
Halve stems crosswise and cook in a large pot of boiling salted water (2 tablespoons salt for 4 quarts water) until just barely tender, 3 to 5 minutes (depending on thickness). Cool in an ice bath, reserving cooking water, then transfer to a plate.
5 min
- 2.
Halve stems crosswise and cook in a large pot of boiling salted water (2 tablespoons salt for 4 quarts water) until just barely tender, 3 to 5 minutes (depending on thickness). Cool in an ice bath, reserving cooking water, then transfer to a plate. Prepare fava beans: Cook beans in boiling water 3 minutes, then drain and transfer to ice bath. Gently peel off skins (if using edamame, don't peel). Grill stems and assemble dish: Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas); see Grilling Procedure. .
10 min
- 3.
Toss chard stems with 1 tablespoon oil and 1/4 teaspoon each of salt and pepper. Oil grill rack, then grill chard stems, covered only if using a gas grill, turning occasionally, until tender and lightly charred, about 7 minutes. Cut into 1-inch lengths.
7 min
- 4.
Cook garlic in remaining 1/2 tablespoon oil in a medium skillet over medium heat, stirring, until just pale golden. Add oregano, beans, and chard and cook, stirring, 1 minute. Transfer to a serving dish and stir in lemon juice and salt and pepper to taste.
5 min
