Text 4939, 75 rader
Skriven 2010-12-14 05:03:00 av Dave Drum (1:124/311)
Ärende: Gourmet 163
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Grilled Rainbow Chard W/Fava Beans & Oregano
 Categories: Greens, Beans
      Yield: 4 servings
 
      2 lb Swiss chard (preferably
           - rainbow); stems and center
           - ribs cut out
      1 c  Shelled fresh fava beans
           +=OR=+
      1 c  Shelled fresh or frozen
           - edamame
  1 1/2 tb Extra-virgin olive oil;
           - divided
      1 sm Garlic clove; thin sliced
      2 ts Chopped oregano
      1 ts Fresh lemon juice
 
  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.
  
  Blanch chard stems: Halve stems crosswise and cook in a lg
  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.
  
  Toss chard stems with 1 tablespoon oil and 1/4 teaspoon ea
  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 in 1-inch
  lengths.
  
  Cook garlic in remaining 1/2 tablespoon oil in a med 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.
  
  Cooks' note: Chard can be blanched and beans cooked 1 day
  ahead and chilled separately.
  
  Recipe by Maggie Ruggiero
  
  July 2008 | Gourmet
  
  Serves 4 (side dish)
  
  Meal Master Format by Dave Drum - 19 July 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
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