Name: Grilled Rainbow Chard with Fava Beans and Oregano
Cook time: 25 min
Total time: 25 min
Yield: Makes 4 (side dish) servings
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

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Grilled Rainbow Chard with Fava Beans and OreganoMikkel Vang

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.

Cooks' note:

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

Recipe notes

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