This is a print preview of "Braised Silverbeet Stems With Saffron And Tomato" recipe.

Braised Silverbeet Stems With Saffron And Tomato Recipe
by Global Cookbook

Braised Silverbeet Stems With Saffron And Tomato
Rating: 0/5
Avg. 0/5 0 votes
 
  Servings: 4

Ingredients

  • 1 lb Silverbeet stems
  • 1 quart Water simmering with 1 bay leaf, 2 onion slices, 2 thyme sprigs,
  • 1 x Lemon, juice of Salt and freshly milled pepper, to taste
  • 1 1/2 Tbsp. Extra virgin olive oil
  • 1/2 sm Onion, finely diced
  • 2 Tbsp. Approximately, basil leaves, torn into small pcs, plus Extra for garnish
  • 1 pch Saffron threads
  • 2 x Tomatoes, seeded and finely diced
  • 2 Tbsp. Freshly grated Parmesan cheese

Directions

  1. Preheat the broiler on low.
  2. Trim the silverbeet stems, then cut into 2 to 3inch lengths, on the diagonal.
  3. Drop them into the simmering water, add in 1/2 tsp. salt, and cook till tender but still just a little resistant to the knife, about 12 min. Scoop them out, reserving the cooking liquid.
  4. Heat the oil in a 10inch skillet with the onion, basil, and saffron threads. Cook over medium heat, stirring occasionally, till the onions soften and the saffron begins to yield its color, about 5 min. Add in the blanched silverbeet stems, season with salt and pepper, then add in a c. of the reserved cooking water. Simmer, covered, till the stems are fully tender, about 7 min. Remove the lid, add in the tomatoes, and cook till the remaining liquid has reduce to a syrupy consistency.
  5. Transfer the cooked silverbeet stems to a small gratin dish. Scatter the cheese over the top then slide under the broiler till the cheese is lightly browned in places. Garnish with a few more torn basil leaves, then serve.
  6. Yield: 4 servings