Grilled Rainbow Chard with Fava Beans and Oregano Recipe

The Grilled Recipes Kitchen (The home of grilled food) invites you to try Grilled Rainbow Chard with Fava Beans and Oregano Recipe. Enjoy grilling and learn how to make Grilled Rainbow Chard with Fava Beans and Oregano. 

Serves4 (side dish)

Active time:25 min
Start to finish:25 min

July 2008

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 grilled—yes, we like our chard charred—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

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 (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.

Cooks' note: Chard can be blanched and beans cooked 1 day ahead and chilled separately.

Recipe by Maggie Ruggiero

Photograph by Mikkel Vang

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