Grilled Rainbow Chard with Fava Beans and Oregano

The stems of Swiss Chard get short shrift too often. Beautiful rainbow chard stems 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.

Fava Beans are worth the work!

Shuck the beans and discard the pods. Blanch beans in boiling salted water (2 TB salt to 4 quarts water) for 10 minutes. Drain, ice, and rinse. Peel off the outer skin for bright green ready-to-eat beans. Serve hot with butter, salt and pepper or add to stir fry, tossed salad, or cold bean salad.

Ingredients

2 bunches rainbow Swiss chard, stems and center ribs cut out (reserve leaves for another use)
1 cup prepared fava beans
olive oil
1 small garlic clove, thinly sliced
2 teaspoons chopped oregano
1 teaspoon fresh lemon juice

Preparation

Halve each chard stem crosswise and blanch in a large pot of boiling salted water until just barely tender, 3 to 5 minutes depending on thickness. Reserve the cooking water. Cool stems in an ice bath then transfer to a bowl or plate.

Prepare grill for direct-heat cooking over medium-hot charcoal or medium heat gas. Oil the grill rack. Cook covered only if using gas.

Toss chard stems with 1 tablespoon oil and 1/4 teaspoon each of salt and pepper. Grill stems, turning occasionally, until tender and lightly charred, about 7 minutes. Cut into 1" lengths.

Saute garlic in 1/2 tablespoon oil over medium heat, stirring, until just pale golden. Add oregano, beans and chard. Cook, stirring, 1 minute. Transfer to a serving dish and stir in lemon juice, salt and pepper to taste.

Yield: 4 side dish servings. Note: Chard and beans can be prepared a day ahead; chill them in separate containers.