Greening Austin Daily

Recipe Review Tuesday: Grilled Chard and Edamame

29th March, 2011 - Posted by katherine - No Comments

Yesterday I tried a new recipe, based loosely on this epicurious recipe. We have been getting rainbow chard in our CSA box (Johnson’s Backyard Garden) for the past few weeks and normally I have just been using the leafy greens and discarding the stems. But then I found the above recipe using he stems and decided to try it out. Here’s what I did:
Ingredients:
2 cups Swiss chard stems (reserve leaves for another use)
2 cups frozen edamame (soybean pods)
1 1/2 tablespoons extra-virgin olive oil, divided
1 tablespoon garlic clove

Preparation
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.

Prepare edamame:
Cook beans in boiling water 3 minutes, then drain and transfer to ice bath.

Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas). 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.

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