Best Grilled Rainbow Chard With Fava Beans And Oregano Recipes

Grilled Rainbow Chard with Fava Beans and Oregano image

Provided by Maggie Ruggiero

Yield Makes 4 (side dish) servings

Number Of Ingredients 6

2 pounds Swiss chard (preferably rainbow), stems and center ribs
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

Steps:

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.

Grilled Fava Beans image

Provided by Martha Stewart

Number Of Ingredients 5

Steps:

Stir together mint or cilantro, olive oil, salt, and pepper. Grill fava bean pods directly on grates over high heat, turning, until charred, 10 to 12 minutes. Let cool slightly. Sprinkle with mint or cilantro, lemon juice, and salt. Serve with herb sauce and lemon wedges.