Active Time

　　25 min

　　Total Time

　　25 min

　　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.

　　

Ingredients

Makes 4 (side dish) servings

　　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

　　

Blanch chard stems:

Step 1

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:

Step 2

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. .

　　

Step 3

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.

　　

Step 4

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.

　　

Nutrition Per Serving

Per serving: 118 calories

　　7 g fat (1 g saturated)

　　0 mg cholesterol

　　565 mg sodium

　　11 g carbohydrates

　　5 g fiber

　　7 g protein

　　#### Nutritional analysis provided by Nutrition Data

　　##### [See Nutrition Data's analysis of this recipe](http://www.nutritiondata.com/facts/recipe/590515/2?mbid=HDEPI) ›

　　Cooks' note:

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