| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Dujour09, New |
4 |
servings |
INGREDIENTS
| 1 |
lb |
Chard stems |
| 1 |
qt |
Water simmering with 1 bay leaf; 2 onion slices, 2 |
|
|
; thyme sprigs, |
| 1 |
|
Lemon; juice of |
|
|
Salt and freshly milled pepper; to taste |
| 1 1/2 |
tb |
Olive oil |
| 1/2 |
sm |
Onion; finely diced |
| 2 |
tb |
Approximately; basil leaves, torn |
|
|
; into small pieces, |
|
|
; plus |
|
|
Extra for garnish |
| 1 |
pn |
Saffron threads |
| 2 |
|
Tomatoes; seeded and finely |
|
|
; diced |
| 2 |
tb |
Freshly grated Parmesan cheese |
INSTRUCTIONS
Preheat the broiler on low.
Trim the chard stems, then cut into 2 to 3inch 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 10inch 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.
Yield: 4 servings
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