Ingredients for Grilled Rainbow Chard with Fava Beans and Oregano

• 900g Swiss chard (preferably rainbow), stems and centre ribs cut out (reserve leaves for another use)

• 240ml shelled fresh fava beans (575g in pods) or shelled fresh or frozen edamame (soybeans

• 350g nei baccelli)

• 1 1/2 tablespoons extra-virgin olive oil, divided

• 1 small garlic clove, thinly sliced

• 2 teaspoons chopped oregano

• 1 cucchiaino di succo di limone fresco

Halve stems crosswise and cook in a large pot of boiling salted water (2 tablespoons salt for 3.8L 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.

Halve stems crosswise and cook in a large pot of boiling salted water (2 tablespoons salt for 3.8L 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 teaspoons 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 tablespoons 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.

Avvertenza

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