Braised Chard Stems With Saffron And Tomato
By á-174942
Ingredients
- 1 pound chard stems
- 1 quart water simmering with
- 1 bay leaf plus
- 2 onion slices plus
- 2 thyme sprigs plus
- Juice of 1 lemon
- Salt to taste
- Freshly-ground black pepper to taste
- 1 1/2 tablespoons olive oil
- 1/2 small onion finely diced
- 2 tablespoons basil leaves - (abt) torn small pieces, plus extra for garnish
- 1 pinch saffron threads
- 2 tomatoes seeded, diced fine
- 2 tablespoons freshly-grated Parmesan cheese
Details
Servings 4
Preparation
Step 1
Preheat the broiler on low.
Trim the chard stems, then cut into 2- to 3-inch lengths, on the diagonal. Drop them into the simmering water, add 1/2 teaspoon salt, and cook until tender but still just a little resistant to the knife, about 12 minutes. Scoop them out, reserving the cooking liquid.
Heat the oil in a 10-inch skillet with the onion, basil, and saffron threads. Cook over medium heat, stirring occasionally, until the onions soften and the saffron begins to yield its color, about 5 minutes.
Add the blanched chard stems, season with salt and pepper, then add a cup of the reserved cooking water. Simmer, covered, until the stems are fully tender, about 7 minutes.
Remove the lid, add the tomatoes, and cook until the remaining liquid has reduce to a syrupy consistency.
Transfer the cooked chard stems to a small gratin dish. Scatter the cheese over the top then slide under the broiler until the cheese is lightly browned in places. Garnish with a few more torn basil leaves, then serve.
This recipe yields 4 servings.
You'll also love
- Swiss Chard Stems, Grilled with... 5/5 (1 Votes)
- Penne with tofu, porcini mushroom... 4.5/5 (26 Votes)
- Holiday Turkey With Apple-Pear... 0/5 (0 Votes)
- Chicken Salad With Grapes And... 0/5 (0 Votes)
- Broccoli And Goat Cheese Quiche 3/5 (1 Votes)
- Carrots With Cognac 0/5 (0 Votes)
- Veal Roast Stuffed With Spinach,... 0/5 (0 Votes)
- Cheddar's Santa Fe Spinach Dip 0/5 (0 Votes)
Review this recipe