Braised Chard Stems With Saffron And Tomato

Recipe Ingredients

1 lb	454g / 16oz	Chard stems
1		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	22ml	Olive oil
1/2 tablespoon	7.5ml	Onion - finely diced (small)
2 tablespoons	30ml	Basil leaves - (abt) - torn small pieces,
		Plus extra for garnish
1		Saffron threads
2		Tomatoes - seeded, diced fine
2 tablespoons	30ml	Freshly-grated Parmesan cheese

Recipe Instructions

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.

Source:
CHEF DU JOUR - (Show # DJ-9495) - from the TV FOOD NETWORK

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