Grilled Rainbow Chard with Fava Beans and Oregano

Ingredients

• 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

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.
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..
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.
4. Cut into 1-inch lengths.
5. Cook garlic in remaining 1/2 tablespoon oil in a medium skillet over medium heat, stirring, until just pale golden.
6. Add oregano, beans, and chard and cook, stirring, 1 minute.
7. Transfer to a serving dish and stir in lemon juice and salt and pepper to taste.
8. Chard can be blanched and beans cooked 1 day ahead and chilled separately.
9. Nutrition Data
10. See Nutrition Data's analysis of this recipe ›