GRILLED RAINBOW CHARD w/FRESH FAVA

By BobD

Ingredients

• 4 SERVINGS
• The stems of Swiss chard-blanched to remove toughness, then grilled-their earthiness is a natural complement to meaty fava beans.
• 2 lb Swiss chard (preferably rainbow), stems and center ribs cut out (reserve leaves for another use)
• 1 cup shelled fresh fava beans (1 1/4 pounds in pods) or shelled fresh or frozen edamame (soybeans; 3/4 pound in pods)
• 1 1/2 tablespoons extra-virgin olive oil, divided
• 1 small garlic clove, thinly sliced
• 2 teaspoons chopped oregano
• 1 teaspoon fresh lemon juice

Details

Servings 4
Adapted from gourmet.com

Preparation

Step 1

BLANCH CHARD STEMS:

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.

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.

COOKS NOTE: Chard can be blanched and beans cooked 1 day ahead and chilled separately.