Recipes

Grilled Rainbow Chard with Fava Beans and Oregano

1 Mins read
0
42
0
Share
Scroll to recipe
Share
Grilled Rainbow Chard with Fava Beans and Oregano

Grilled Rainbow Chard with Fava Beans and Oregano

amanda

Equipment

  • - Electric Grill

  • - Cast Iron Skillet

  • - Microplane Zester

  • - Mixing Bowls (2-3 cups capacity)

  • - Spatula (silicone or heat-resistant)

  • - Salad Bowl

  • - Oil Mister

  • - Cutting Board

  • - Vegetable Peeler

  • - Kitchen Shears

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

Instructions

1

Instruction 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

Instruction 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

Instruction 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. Cut into 1-inch lengths.
4

Instruction 4

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.
0
42
0
Share
You may also like
Recipes

hot-buttered-rum

1 Mins read
Introduction Discover the cozy warmth and delightful flavors of a timeless classic. The Hot Buttered Rum recipe invites you to indulge in…
Recipes

Fish Vermicelli with Fresh Dill and Pineapple Sauce

1 Mins read
Introduction Dive into the delightful world of flavors with “Fish Vermicelli with Fresh Dill and Pineapple Sauce”, a unique culinary experience that…
Recipes

Endive and Chicory Salad with Grainy Mustard Vinaigrette

2 Mins read
Introduction This Endive and Chicory Salad with Grainy Mustard Vinaigrette is a delightful combination of the earthy, slightly bitter flavors of Belgian…

Leave a Reply

Your email address will not be published. Required fields are marked *