Braised Chard Stems With Saffron And Tomato
Serves: 2
Marley Adams
1 January 1970
Based on User reviews:
44
Spice
49
Sweetness
55
Sourness
42
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
450 g
Chard (stems)1.5 tbsps
Olive Oil1 small
Onion (finely diced)2 tbsps
Freshly Grated Parmesan CheeseDirections:
1
Preheat the broiler on low
2
Trim the chard stems, then cut into 2 to 3inch lengths, on the diagonal
3
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
4
Scoop them out, reserving the cooking liquid
5
Heat the oil in a 10inch skillet with the onion, basil, and saffron threads
6
Cook over medium heat, stirring occasionally, until the onions soften and the saffron begins to yield its color, about 5 minutes
7
Add the blanched chard stems, season with salt and pepper, then add a cup of the reserved cooking water
8
Simmer, covered, until the stems are fully tender, about 7 minutes
9
Remove the lid, add the tomatoes, and cook until the remaining liquid has reduce to a syrupy consistency
10
Transfer the cooked chard stems to a small gratin dish
11
Scatter the cheese over the top then slide under the broiler until the cheese is lightly browned in places
12
Garnish with a few more torn basil leaves, then serve