Grilled Rainbow Chard with Fava Beans and Oregano |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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The stems of Swiss chard get short shrift way too often; when they're beautiful rainbow chard, they deserve a dish all their own. Blanched to remove toughness, then grilledyes, we like our chard charredtheir earthiness is a natural complement to meaty fava beans. Ingredients:
2 pounds 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 |
Directions:
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.
2. Prepare fava beans: 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.
3. 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. .
4. 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.
5. 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.
6. Cooks' note: Chard can be blanched and beans cooked 1 day ahead and chilled separately.
7. Per serving: 118 calories, 7 g fat (1 g saturated), 0 mg cholesterol, 565 mg sodium, 11 g carbohydrates, 5 g fiber, 7 g protein Nutritional analysis provided by Nutrition Data See Nutrition Data's analysis of this recipe ›
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