1 cup avarakkai / broad beans fresh shelled () (soybeans; 3/4 pound in pods)
1 small garlic clove thinly sliced
1 teaspoon juice of lemon fresh
1.5 tablespoons olive oil extra virgin extra-virgin divided
2 teaspoons oregano chopped
2 pounds swiss chard for another use (preferably rainbow) (reserve leaves )
Equipment
frying pan
pot
grill
Directions
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.
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..
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.
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.
Chard can be blanched and beans cooked 1 day ahead and chilled separately.