Grilled Rainbow Chard with Fava Beans and Oregano

Ingredients

• Oregano

  Spices, dried

  ⅔ tsp, leaves or 0.7g

• Chard

  Swiss, raw

  907g

• Fava beans

  In pod, raw

  1 cup or 126g

• Olive oil

  Salad or cooking

  1 ½ tbsp or 20g

• Garlic

  Raw

  1 clove or 3g

• Lemon juice

  Raw

  1 tsp or 5g

Directions

1. Rinse the Swiss chard and remove the stems and center ribs. Set the leaves aside. Shell the fresh fava beans and set aside.
2. 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.
3. Prepare fava beans: 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.
4. 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.
5. 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.

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