| 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 CHEF DU JOUR DEBORAH MADISON SHOW #DJ9495 Busted and entered for you by: Bill Webster Converted by MM_Buster v2.0m. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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